Search several sites at once to find the best deal on Textbooks, Music, DVD's, Books, and Games!

Enter a title, keyword, ISBN or UPC for the item you'd like to search for:
Food Microbiology

      Hardcover - 539 pages
Author: William C. Frazier
Edition: Subsequent
Release Date: February 1988
ISBN-13: 9780070219212
ISBN-10: 0070219214
SiteTypeCostLink
AbeBooks
Used
Item: $5.00
Shipping: $0.00
Total: $5.00
View
Alibris
Used
Item: $1.75
Shipping: $3.99
Total: $5.74
View
Amazon
Used
Item: $2.67
Shipping: $3.99
Total: $6.66
View
AbeBooks
New
Item: $49.99
Shipping: $4.99
Total: $54.98
View
Alibris
New
Item: $126.82
Shipping: $3.99
Total: $130.81
View
Amazon
New
Item: $134.99
Shipping: $3.99
Total: $138.98
View

Product Description:
Food Microbiology is the most successful book in its field, thanks to its meticulous comprehensive coverage of its subject matter. Here is a summary table of contents: PART 1 - FOOD AND MICROORGANISMS: 1 Food as a Substrate for Microorganisms; 2 Microorganisms Important in Food Microbiology; 3 Contamination of Food;s 4 General Principles Underlying Spoilage: Chemical Changes Caused by Microorganisms. PART 2 - PRINCPLES OF FOOD PREPARATION: 5 General Principles of Food Preservation: Asepsis, Removal, Anaerobic Conditions; 6 Preservation by Use of High Temperatures; 7 Preservation by Use of Low Temperatures; 8 Preservation by Drying; 9 Preservation by Food Additives; 10 Preservation by Radiation. PART 3 - CONTAMINATION, PRESERVATION, AND SPOILAGE OF DIFFERENT KINDS OF FOODS: 11 Contamination, Preservation, and Spoilage of Cereals and Cereal Products; 12 Contamination, Preservation, and Spoilage of Sugars and Sugar Products; 13 Contamination, Preservation, and Spoilage of Vegetables and Fruits; 14 Contamination, Preservation, and Spoilage of Meats and Meat Products; 15 Contamination, Preservation, and Spoilage of Fish and Other Seafoods; 16 Contamination, Preservation, and Spoilage of Eggs; 17 Contamination, Preservation, and Spoilage of Poultry; 18 Contamination, Preservation, and Spoilage of Milk and Milk Products; 19 Spoilage of Heated Canned Foods; 20 Miscellaneous Foods. PART 4 - FOODS AND ENZYMES PRODUCED BY MICROORGANISMS: 21 Production of Cultures for Food Fermentations; 22 Food Fermentations; 23 Foods and Enzymes from Microorganisms. PART 5 - FOODS IN RELATION TO DISEASE: 24 Food-borne Illness: Bacterial; 25 Food-borne Poisonings. Infections, and Intoxications: Nonbacterial; 26 Investigation of Food-borne Disease Outbreaks. PART 6 - FOOD SANITATION, CONTROL, AND INSPECTION: 27 Microbiology In Food Sanitation; 28 Food Control.
                   
Browse Popular Textbooks!
Suggestions? Problems? Contact Us
Price Comparison - Food Microbiology 0070219214 9780070219212 www.CheapFTW.com