00959nam a2200193Ia 4500 CTU_97985 210402s9999 xx 000 0 und d 664.001579 E56/Vol.2 Encyclopedia of food microbiology Edited by Richard K. Robinson San Diego, CA. Academic Press 2000 factors that govern the behaviour of the same organisms, together with an analysis of likely outcomes of microbial growth/metabolism in terms of disease and/or spoilage. The book also describes the contribution of microorganisms to industrial fermentations, to traditional food fermentations from the Middle or Far East, as well as during the production of the fermented foods like bread, cheese or yoghurt that are so familiar in industrialized societies Food Microbiology Minh Trung tâm Học liệu Trường Đại học Cần Thơ