| 查看: 427 | 回复: 2 | |||
| 【奖励】 本帖被评价1次，作者gaofree增加金币 0.5 个 | |||
| 当前主题已经存档。 | |||
[资源]
【分享】ebook-Fundamental Food Microbiology, 4th【已搜无重复】
|
|||
|
Fundamental Food Microbiology, Fourth Edition By Bibek Ray, Arun Bhunia Publisher: CRC Number Of Pages: 536 Publication Date: 2007-10-08 ISBN-10 / ASIN: 0849375290 ISBN-13 / EAN: 9780849375293 Product Description: Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety. Each chapter within the text’s seven sections contains an introduction as well as a conclusion, references, and questions. Beginning with the history and development of the field, Part I discusses the characteristics and sources of predominant food microorgasnisms and their significance. Part II introduces microbial foodborne diseases, their growth and influencing factors, metabolism, and sporulation. The third Part explains the beneficial uses of microorganisms in starter cultures, biopreservation, bioprocessing, and probiotics. Part IV deals with food spoilage and methods of detection, followed by a discussion in Part V of foodborne pathogens associated with intoxication, infections, and toxicoinfections. Part VI reviews control methods with chapters on control of microbial access and removal by heat, organic acids, physical means, and combinations of methods. The final section is an in-depth look at advanced and traditional methods of microbial detection and food safety. Four appendices provide additional details on food equipment and surfaces, predictive modeling, regulatory agencies, and hazard analysis critical control points. http://rapidshare.com/files/2750 ... od_Microbiology.pdf http://ifile.it/18sg3cr/Fundamental%20Food%20Microbiology.pdf [ Last edited by gaofree on 2009-9-5 at 09:14 ] |
回复此楼» 猜你喜欢
273农学求调剂
已经有0人回复
-
一志愿上海海洋大学083200,303分求调剂
已经有0人回复
-
食品科学论文润色/翻译怎么收费?
已经有250人回复
-
食品科学调剂交流
已经有0人回复
-
食品学硕362求调剂
已经有3人回复
-
一志愿上海海洋大学083200食品学硕，求调剂，接受其他专业
已经有7人回复
-
食品调剂08考数学可调
已经有0人回复
-
食品工程调剂
已经有2人回复
-
09，食品与营养272求调剂
已经有0人回复
-
一志愿上海海洋大学083200食品学硕，求调剂，接受其他专业083200
已经有4人回复
2楼2009-09-05 09:16:14
3楼2009-09-05 16:31:49
