| 書目名稱 | Food Microbiology Laboratory for the Food Science Student | | 副標(biāo)題 | A Practical Approach | | 編輯 | Cangliang Shen,Yifan Zhang | | 視頻video | http://file.papertrans.cn/346/345016/345016.mp4 | | 概述 | Covers various food products including beverages, poultry and meat products, fresh produce, dairy products, and sea foods.Includes Isolation/identification of beneficial bacteria during food processin | | 圖書封面 |  | | 描述 | This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process.? | | 出版日期 | Textbook 20171st edition | | 關(guān)鍵詞 | Bacteria; Fermentation; Food Microbiology Lab; Food Processing; Microbiology; Pathogen; Quality Control | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-319-58371-6 | | isbn_ebook | 978-3-319-58371-6 | | copyright | Springer International Publishing AG 2017 |
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