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Food Microbiology: An Introduction, Third Edition
The newly updated and expanded Food Microbiology: An Introduction, Third Edition includes expert perspectives on parasites, viruses and prions, and non-thermal processes. The text incorporates instructors' input to further clarify complex topics in the field of food microbiology and encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply. The book presents explicit learning goals to focus students on the core principles of food microbiology and introduces the genetics and molecular mechanisms important for the understanding of foodborne microbes.
For more on the book and information on requesting an examination copy please visit http://www.asmscience.org/instructors.
Hardcover, 570 pages, full-color, illustrations.
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