Micro-Organisms in Foods 6 Microbial Ecology of Food Commodities /

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Roberts{roJoint Chairman}, T. A. (Επιμελητής έκδοσης), Cordier, J.-L (Επιμελητής έκδοσης), Gram, L. (Επιμελητής έκδοσης), Tompkin, R. B. (Επιμελητής έκδοσης), Pitt{roJoint Chairman}, J. I. (Επιμελητής έκδοσης), Gorris, L. G. M. (Επιμελητής έκδοσης), Swanson, K. M. J. (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Boston, MA : Springer US, 2005.
• Θέματα: Chemistry.; Microbiology.; Food > Biotechnology.; Organic chemistry.; Food Science.; Applied Microbiology.; Organic Chemistry.

The second edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities is intended for those primarily in applied aspects of food microbiology. For 17 commodity areas it describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of process...

Πίνακας περιεχομένων:

• Meat and meat products
• Poultry products
• Fish and fish products
• Feeds and pet foods
• Vegetables and vegetable products
• Fruits and fruit products
• Spices, dry soups, and oriental flavorings
• Cereals and cereal products
• Nuts, oilseeds, and dried legumes
• Cocoa, chocolate, and confectionery
• Oil- and fat-based foods
• Sugar, syrups, and honey
• Soft drinks, fruit juices, concentrates, and fruit preserves
• Water
• Eggs and egg products
• Milk and dairy products
• Fermented beverages.