Food Microbiology Protocols

Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/1528

Full metadata record

DC Field	Value	Language
dc.contributor.author	John F. T. Spencer	en
dc.contributor.editor	T. Spencer, John F.	-
dc.date.accessioned	2018-09-14T07:55:25Z	-
dc.date.available	2018-09-14T07:55:25Z	-
dc.date.issued	2001	-
dc.identifier.isbn	0-89603-867-X	-
dc.identifier.uri	http://10.6.20.12:80/handle/123456789/1528	-
dc.description	Two of the recent books in the Methods in Molecular Biology series, Yeast Protocols and Pichia Protocols, have been narrowly focused on yeasts and, in the latter case, particular species of yeasts. Food Microbiology Protocols, of necessity, covers a very wide range of microorganisms. Our book treats four categories of microorganisms affecting foods: (1) Spoilage organisms; (2) pathogens; (3) microorganisms in fermented foods; and (4) microorganisms producing metabolites that affect the flavor or nutritive value of foods	en
dc.language.iso	en	en_US
dc.publisher	Humana Press Inc	en_US
dc.subject	Microbiology	en_US
dc.title	Food Microbiology Protocols	en_US
dc.type	Book	en_US
Appears in Collections:	Veterinary Medicine

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194,2001.pdf.pdf		7.79 MB	Adobe PDF	View/Open