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Book
Modern Food Microbiology Modern Food Microbiology
(2005)
  • James M. Jay
  • Martin J. Loessner
  • David A Golden, University of Tennessee, Knoxville
Abstract
With thirty revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike. It contains new sections on proteobacteria, bottled water, food sanitizers and biocontrol. There are also new sections on biosensors quorum sensing, molecular genetic methods of analysis, food safety objectives, noroviruses, and prions. The book builds on its trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this volume an essential for every food scientist.
Publication Date
2005
Publisher
Springer Science
ISBN
978-0-387-23413-7
Citation Information
James M. Jay, Martin J. Loessner and David A Golden. Modern Food Microbiology Modern Food Microbiology. 7thNew York, NY(2005)
Available at: http://works.bepress.com/david_golden/13/