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Food Microbiology Protocols on Hardback
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Food Microbiology Protocols

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Description

Expert laboratorians present a wide ranging set of detailed techniques for investigating the nature, products, and extent of the microorganisms involved in the manufacture and spoilage of foodstuff. The methods cover pathogenic organisms that cause spoilage, microorganisms in fermented foods, and microorganisms producing metabolites that affect the flavor or nutritive value of foods. Included in the section dealing with fermented foods are procedures for the maintenance of lactic acid bacteria, the isolation of plasmid and genomic DNA from species Lactobacillus, and the determination of proteolytic activity of lactic acid bacteria. A substantial number of chapters are devoted to yeasts, their use in food and beverage production, and techniques for improving industrially important strains. Comprehensive and timely, Food Microbiology Protocols is a gold-standard collection of readily reproducible techniques essential for the study of the wide variety of microorganisms involved in food production, quality, storage, and preservation today.
Release date NZ
December 12th, 2000
Audiences
  • Postgraduate, Research & Scholarly
  • Professional & Vocational
  • Undergraduate
Contributors
  • Edited by Alicia L. Ragout De Spencer
  • Edited by John F.T. Spencer
Illustrations
XIV, 494 p.
Pages
494
Dimensions
156x234x39
ISBN-13
9780896038677
Product ID
2594832

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