Fundamental food microbiology
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Fundamental food microbiology

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Published by CRC Press in Boca Raton, Fla .
Written in English

Subjects:

  • Food -- Microbiology

Book details:

Edition Notes

Includes bibliographical references and index

StatementBibek Ray
Classifications
LC ClassificationsQR115 .R39 2001
The Physical Object
Pagination562 p. :
Number of Pages562
ID Numbers
Open LibraryOL18119323M
ISBN 100849300452
LC Control Number00049828

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1.E: Fundamentals of Microbiology (Exercises) These are homework exercises to accompany Kaiser's "Microbiology" TextMap. Microbiology is the study of microorganisms, which are defined as any microscopic organism that comprises either a single cell (unicellular), cell clusters or . Fundamental Food Microbiology Bibek Ray. Completely revised and updated, this third edition of a highly regarded text reflects recent developments in the field. The book includes the latest information on microbial stress response, food biopreservatives, recent pathogens of importance, such as Helicobacter pylori and BSE, and control by. Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of. Book Detail: Fundamentals of Microbiology Language: English Pages: Author: TNAU Price: Free Course Outlines Module 1: History and Scope of Microbiology Lesson 1. Historical perspective of microbiology Lesson 2. Food, industrial and environmental microbiology Lesson 3. Virology and Medical Microbiology Module 2: Microscopy Lesson 4. Light and electron microscopy Lesson 5. Preparation for.