Food Microbiology: An Introduction - Hardcover
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Review:
"This is one of the best textbooks I have ever read.... It has an excitement and an enthusiasm for the subject that is infectious. If you only buy one book in Food Microbiology, please make sure that it is this one." (BTS Newsletter, Summer 2009)
Synopsis:
This book presents up-to-date issues in food microbiology. It is written in readable style and language. The book is reviewed by students for depth of coverage and use of terminology appropriate at the undergraduate level.
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- PublisherAmerican Society for Microbiology
- Publication date2008
- ISBN 10 1555813968
- ISBN 13 9781555813963
- BindingHardcover
- Edition number2
- Number of pages400
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Food Microbiology: An Introduction
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Amer Society for Microbiology
(2008)
ISBN 10: 1555813968
ISBN 13: 9781555813963
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Food Microbiology: An Introduction
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Amer Society for Microbiology
(2008)
ISBN 10: 1555813968
ISBN 13: 9781555813963
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Food Microbiology: An Introduction
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Amer Society for Microbiology
(2008)
ISBN 10: 1555813968
ISBN 13: 9781555813963
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Food Microbiology An Introduction 2Ed.
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(2008)
ISBN 10: 1555813968
ISBN 13: 9781555813963
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Food Microbiology: An Introduction
Published by
Amer Society for Microbiology
(2008)
ISBN 10: 1555813968
ISBN 13: 9781555813963
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Hardcover
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Food Microbiology An Introduction
Published by
Amer Society for Microbiology
(2008)
ISBN 10: 1555813968
ISBN 13: 9781555813963
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Hardcover
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Food Microbiology: An Introduction
Published by
Amer Society for Microbiology
(2008)
ISBN 10: 1555813968
ISBN 13: 9781555813963
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Hardcover
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Food Microbiology: An Introduction
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(2008)
ISBN 10: 1555813968
ISBN 13: 9781555813963
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Book Description hardcover. Condition: new. 2nd. An indispensable undergraduate textbook that covers the critical topic of food microbiologyThe second edition of Food Microbiology an Introduction offers authoritative coverage as well as an appealing design for todays instructors and students This impressive second edition by Thomas Montville and Karl Matthews builds upon the earlier editions success covering the complex field of food microbiology while also motivating students to venture beyond memorization to a broader understanding of the conceptsFollowing up on the critical success of the first edition this textbook presents a classroomfriendly adaptation that has been student tested for level and depth of coverage This new edition offers a straightforward approach to learning the core principles without sacrificing depth clarity or rigor It introduces the genetics and mechanisms important to specific issues in food microbiology This textbook encourages todays students to acquire the understanding and skills necessary for practicing food safety in the futureThe textbook has been completely updated based on student input and on new discoveries in food microbiology Organized into five major sections which can be taught in any order this new edition adds important new details including expanded coverage of food fermentations Additionally this studentfriendly textbook employs attractive instructive material such as text boxes case studies chapter summaries questions for critical thought and a glossary The first section Basics of Food Microbiology cements foundational material while the next four sections detail specific foodborne organisms and strategies for controlling them Descriptions of outbreaks of foodrelated infections inject life into each pathogen coveredKey Features A thoroughly updated undergraduate textbook Engages students with case studies of current issues in food microbiology Includes uptodate coverage of in the news issues such as mad cow disease molecularlybased detection systems and food biosecurity Provides richlyillustrated chapters with useful teaching tools to stimulate critical thought Explains the genetics and mechanisms important in food microbiology Written in an accessible style and language Reviewed thoroughly by students for depth of coverage and use of terminology appropriate for undergraduatesHardcover 446 pages twocolor throughout illustrations index. Seller Inventory # DADAX1555813968
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