000			03440cam a2200313Ia 4500
005			20260818095722.0
008			080514s2000 caua ob 001 0 eng d
020			_a0122270703
020			_a9780122270703
020			_a9780080523590
020			_a0080523595
035			_a.b12224790
090			_aQR115 _b.E53 2000
245	0	0	_aEncyclopedia of food microbiology / _ceditor-in-chief, Richard K. Robinson ; editors, Carl A. Batt, Pradip D. Patel.
260			_aSan Diego : _bAcademic Press, _c2000.
300			_a1 online resource (3 volumes) : _billustrations
504			_aIncludes bibliographical references and index.
520			_aThe Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the Encyclopedia presents a highly structured distillation of the whole field--from Acetobacter to Zymomonas. Each article in the Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely. The Encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme. Includes 358 articles in the following areas of Food Microbiology: * Food-borne organisms: their characteristics and importance * Micro-organisms in action * Detection and enumeration Key Features: * Provides an alphabetical article listing and a listing arranged according to subject area * Offers further reading lists in each article which allows easy access to the primary literature * Contains extensive cross-referencing and complete subject index in each volume * Includes many figures and tables illustrating the text and color plate sections in each volume Articles cover: * All the major genera/groups of food spoilage and food-borne disease organisms * The beneficial activities of bacteria and fungi in the food industry * Industrial aspects of microbiology * The microbiology of specific commodities * Classical methods for the enumeration of bacteria and fungi * Total colony counts for the detection and/or enumeration of specific genera/species * MPN procedures, dye reduction tests, and direct microscopic counts * Recent methods for examining foods, e.g. automated PCR and ELISAs * Current tests for individual genera such as API carbohydrate strips.
520			_a"The Encyclopedia of Food Microbiology covers all areas of microbiology as it relates to food and food preparation."--Database information screen.
650		0	_aFood _xMicrobiology _vEncyclopedias.
700	1		_aRobinson, R. K. _q(Richard Kenneth)
700	1		_aBatt, Carl A.
700	1		_aPatel, P. D. _q(Pradip D.)
856	4	0	_3Download: Knovel _uhttps://app.knovel.com/hotlink/toc/id:kpEFMV0004/encyclopedia-food-microbiology/encyclopedia-food-microbiology
907			_a.b12224790 _bmngc _cn
902			_a251209
998			_b0 _c190207 _de _eh _fn _g0
999			_c36944 _d36944