Food Microbiology Laboratory for the Food Science Student A Practical Approach /
This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion...
| Κύριοι συγγραφείς: | , |
|---|---|
| Συγγραφή απο Οργανισμό/Αρχή: | |
| Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
| Γλώσσα: | English |
| Έκδοση: |
Cham :
Springer International Publishing : Imprint: Springer,
2017.
|
| Θέματα: | |
| Διαθέσιμο Online: | Full Text via HEAL-Link |
Πίνακας περιεχομένων:
- Chapter 1. Food Microbiology Laboratory Safety and Notebook Record
- Chapter 2. Staining Technology and Bright-field Microscope Use
- Chapter 3. Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating
- Chapter 4. Isolation of Foodborne Pathogens on Selective, Differentiate and Enrich Medium by Streak-plating
- Chapter 5. Enumeration of Aerobic Plate Counts, Coliforms and Escherichia coli of Organic Fruit Juice on Petrifilm
- Chapter 6. Enumeration and Identification of Staphylococcus Aureus in Chicken Salads
- Chapter 7. Enumeration and Identification Listeria Monocytogenes on Ready-to-eat (RTE) Frankfurters
- Chapter 8. Isolation and Identification of Salmonella and Campylobacter spp. on Broiler Carcasses
- Chapter 9. Thermal Inactivation of Escherichia coli O157:H7 in Non-intact Reconstructed Beef Patties
- Chapter 10. Cultivation of Anaerobic Bacteria in Canned Food
- Chapter 11. Observation and Numeration of Molds from Spoiled Bread
- Chapter 12. PCR Identification of Listeria Monocytogenes in Deli Meat
- Chapter 13. Cheese Making and Characterization
- Chapter 14. Wine and Pickles Making and Characterization
- Chapter 15. Antimicrobial Resistant of Commensal Bacteria from Environment
- Chapter 16. Introduction of Oral Presentation and job Interview Preparation.
