01064nam a2200193Ia 4500 CTU_19338 210402s9999 xx 000 0 und d 576.163 B212 George J Banwart Basic food microbiology George J Banwart New York Chapman and Hall 1989 The book discusses recent innovations in the use of microorganisms and fermentations to produce various foods; how to can make fuller use of fishery resources and recycled waste products; and the critical role that microbiology plays in ensuring the safety and quality of processed foods. Other key ares covered include loss prevention and responsible pest control, food preservation and its particular importance in developing countries, and aesthetic considerations of new food resources. The book is complemented by a wide range of charts, graphs, and illustrations food - microbiology Minh, 971025 Trung tâm Học liệu Trường Đại học Cần Thơ