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

• Corporate Author: SpringerLink (Online service)
• Other Authors: Roberts{roJoint Chairman}, T. A. (Editor), Cordier, J.-L (Editor), Gram, L. (Editor), Tompkin, R. B. (Editor), Pitt{roJoint Chairman}, J. I. (Editor), Gorris, L. G. M. (Editor), Swanson, K. M. J. (Editor)
• Format: Electronic eBook
• Language: English
• Published: Boston, MA : Springer US, 2005.
• Subjects: 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...

Table of Contents:

• 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.