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Practical Food Microbiology and Technology
Harry Howard WeiserGeorge J. MountneyWilbur A. Gould
出版Avi Publishing Company, 1971
主題Technology & Engineering / Food Science / Chemistry & Biotechnology
ISBN08705506409780870550645
URLhttp://books.google.com.hk/books?id=5VZRAAAAMAAJ&hl=&source=gbs_api
註釋Food and man; Composition of foods; Enzymes; Morphology of micro-organisms; Factors that influence microbial activity; Role of temperature in microbial activity in foods; Microbiology of foods at low temperatures; Inherent and biological acidity in foods; Microbiology of eggs and egg products; Microbiology of meats; Microbiology of fruits and vegetables; Microbiology of flour, bread, and cereal; Microbiology of spices; Food spoilage; Sugar and salt in food preservation; Organic and inorganic acids and alkalies in food preservation; Radiation in food preservation; Practical food microbiology and technology; Antibiotics in the food industry; Food additives; Food poisoning; Microbiology of water.