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Dictionary of Food Microbiology
Hanns K. Frank
出版Taylor & Francis, 1992
主題Cooking / Methods / Canning & PreservingTechnology & Engineering / Food Science / GeneralTechnology & Engineering / Food Science / Chemistry & Biotechnology
ISBN15667601009781566760102
URLhttp://books.google.com.hk/books?id=nJxFAQAAIAAJ&hl=&source=gbs_api
註釋Food microbiology plays an increasingly important role in food R & D, processing, sanitation, QC, biotechnology and nutrition. This professional reference book provides complete, expert definitions of more than 1,500 terms in the current vocabulary of food microbiology.
The text also includes short articles on many of the important items defined, such as ingredients, microorganisms, foods, processes and equipment. 45 tables provide additional reference data in convenient form. 23 figures include schematics of processes and line drawings of microorganisms. In short, this is a mini-encyclopedia of food microbiology.