Food Microbiology: An Introduction 3/e
定價
$ 2,500
售價
$ 2,375
數量:
Food Microbiology: An Introduction 3/e-需求單
內容簡介
This textbook presents authoritative coverage in a format designed to facilitate teaching and learning.
• Encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply.
• Introduces the genetics and molecular mechanisms important for the understanding of foodborne microbes.
• Includes expert perspectives on parasites, viruses and prions, and non-thermal processes.
• Incorporates instructors' input to further clarify complex topics in the field of food microbiology.
• Presents explicit learning goals to focus students on the core principles of food microbiology.
目次
1. The trajectory of food microbiology
2. Microbial growth, survival, and death in foods
3. Spores and their significance
4. Detection and enumeration of microbes in food
5. Rapid and automated microbial methods
6. Indicator microorganisms and microbiological criteria
7. Regulatory issues
8. Bacillus cereus
9. Campylobacter species
10. Clostridium botulinum
11. Clostridium perfringens
12. Enterohemorrhagic escherichia coli
13. Listeria monocytogenes
14. Salmonella species
15. Shigella species
16. Staphylococcus aureus
17. Vibrio species
18. Yersinia enterocolitica
19. Lactic acid bacteria and their fermentation products
20. Yeast-based and other fermentations
21. Spoilage organisms
22. Molds
23. Parasites
24. Viruses and prions
25. Chemical antimicrobials
26. Biologically based preservation and probiotic bacteria
27. Physical methods of food preservation
28. Nonthermal processing
29. Sanitation and related practices
ISBN-13碼 :
9781555816360
ISBN-10碼 :
1555816363
出版日期 :
2012
版次 :
3
書系代碼 :
19252
作者 :
Thomas J. Montville．Karl R. Matthews．Kalmia E. Kniel
開數 :
菊8開
頁數 :
570
裝訂 :
精裝
印刷 :
彩色
定價 :
2,500
教學資源 :
僅供採用本書為授課教科書之老師申請
