Modern Food Microbiology (Food Science Text Series)

With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

• Fennema's Food Chemistry
• Food Science: Fifth Edition (Food Science Text Series)
• Food Microbiology: Fundamentals and Frontiers
• Food Microbiology: An Introduction
• Introduction to Food Engineering (Food Science and Technology)
• Biochemistry: A Short Course
• Sensory Evaluation Techniques
• Food Analysis (Food Science Text Series)
• New Food Product Development: From Concept to Marketplace, Third Edition
• Principles of Food Sanitation (Food Science Text Series)