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Food Microbiology: Fundamentals and Frontiers, 4th Edition

Editors: Michael P. Doyle1, Robert L. Buchanan2
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Affiliations: 1: Center for Food Safety, University of Georgia, Griffin, GA 30223-1797; 2: Center for Food Safety and Security Systems, University of Maryland, College Park, MD 20742;
Content Type: Reference
Publication Year: 2013

Category: Applied and Industrial Microbiology; Food Microbiology

This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume. addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety. The book also details the latest scientific knowledge and concerns of food microbiology and offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food. serves as significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies.

For more on the book and information on requesting an examination copy please visit http://www.asmscience.org/instructors

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