01743nam a2200229Ia 4500 CTU_148489 210402s9999 xx 000 0 und d 664.001 I.42 Jay, James M. Modern food microbiology James M. Jay. Gaithersburg, Md Aspen Publishers 2000 An Aspen Food Science Text Series Book. A new, sixth edition brings benefits to professors and students alike who will find new chapters on food preservation by modified atmosphere, high pressure and pulsed electric field processing, and foodborne pathogens; additional sections covering new food regulations, fresh-cut produce, new food products, and risk assessment and analysis; and thorough updating of taxonomies, text, illustrations, and references throughout. Coverage includes: historical background; overview of microorganisms in food and what allows them to grow; specific microorganisms in fresh, fermented, and processed meats, poultry, seafood, dairy products, fruits, vegetables, and other products; scientific methods for finding and measuring microorganisms and their products in foods; scientific methods for preserving foods; food safety and quality controls; foodborne diseases; and in-depth references following each chapter, appendixes, and index. A helpful Instructor's manual is available to adopting professors. Vi sinh vật thực phẩm nâng cao,Phân tích vi sinh vật,Vi sinh vật học thực phẩm CS905,CSV603,CSV613 Food,Thực phẩm Microbiology,Vi sinh vật Năm Trung tâm Học liệu Trường Đại học Cần Thơ