Compendium of the microbiological spoilage of foods and beverages
Sperber, William H.
Doyle, Michael P.
Though much of our collective knowledge on microbiological spoilage has accrued over the past century and is still valid today, there is no one place to find this information. Compendium of the Microbiological Spoilage of Foods and Beverages is the first book to collect this important information. This book isedited by William H. Sperber and Michael P. Doyle, two of the best researchers in this field. Edited by two leaders in the field A comprehensive course forspoilage information not currently documented INDICE: Foreword.- Preface.- An Introduction to the Microbiological Spoilage of Foods and Beverages.- Microbiological Spoilage of Dairy Products.- Microbiological Spoilage of Meat and Poultry Products.- Microbiological Spoilage ofSeafood Products.- Microbiological Spoilage of Eggs and Egg Products.- Microbiological Spoilage of Fruits and Vegetables.- Microbiological Spoilage of Canned Foods.- Microbiological Spoilage of Cereal Products.- Microbiological Spoilage of Beverages.- Microbiological Spoilage of Acidified Specialty Products.- Microbiological Spoilage of High-Sugar Products.- Microbiological Spoilage of Spices, Nuts, Cocoa, and Coffee.- Index.
- ISBN: 978-1-4419-0825-4
- Editorial: Springer
- Encuadernacion: Cartoné
- Páginas: 322
- Fecha Publicación: 01/10/2009
- Nº Volúmenes: 1
- Idioma: Inglés