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This is a text which discusses the microbiological aspects of food prepared in quantity with thorough scientific documentation on the problems and solutions for microbial contamination of quantity food. This edition includes a chapter on microwave cooking and its effects on microbial life in foodservice applications. It also covers new research and developments, including sous vide (vacuum bag) and other recent developments in extended-shelf-life products.
Author Biography
KARLA LONGREE, PhD, is Professor Emeritus in the Cornell University Division of Nutritional Sciences. She holds a doctorate in bacteriological aspects of quantity food preparation, a subject about which she is a recognized authority. GERTRUDE ARMBRUSTER, PhD, is an associate professor in the Cornell University Division of Nutritional Sciences.
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