Hidden Bibliographic Details
| Other authors / contributors: | Zhang, Yifan, author.
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| ISBN: | 9783319583716
3319583719
9783319583709
3319583700
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| Digital file characteristics: | text file PDF
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| Notes: | Includes index.
Online resource; title from PDF title page (SpringerLink, viewed August 22, 2017).
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| Summary: | This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process.
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| Other form: | Print version: Shen, Cangliang. Food microbiology laboratory for the food science student. Cham, Switzerland : Springer, 2017 3319583700 9783319583709
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| Standard no.: | 10.1007/978-3-319-58371-6
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