| 书目名称 | Food Microbiology Laboratory for the Food Science Student |
| 副标题 | A Practical Approach |
| 编辑 | Cangliang Shen,Yifan Zhang |
| 视频video | |
| 概述 | Includes Isolation/identification of beneficial bacteria during food processing.Covers food quality analysis in lab exercises in addition to microbial analysis.Introduces small scale research projects |
| 图书封面 |  |
| 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. .The second edition add 5 new chapters including “Chapter 10 -Thermal inactivation of .Escherichia coli. O157:H7 in mechanically tenderized beef steaks and color measurements”, “Chapter 11-Evaluate antimicrobial activity of chlorine water on apples and measurement of free chlorine concentrations”, “Chapter 12-Evaluate cross-contamination of .Salmonella. on tomatoes in wash water using most probable number (MPN) technique”, “Chapter 15-DNA extraction and purity dete |
| 出版日期 | Textbook 2023Latest edition |
| 关键词 | Bacteria; Fermentation; Food Microbiology Lab; Food Processing; Microbiology; Pathogen; Quality Control |
| 版次 | 2 |
| doi | https://doi.org/10.1007/978-3-031-26197-8 |
| isbn_softcover | 978-3-031-26196-1 |
| isbn_ebook | 978-3-031-26197-8 |
| copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
发表于 2025-3-21 19:35:38
