소장자료
| LDR | 00000cam a2200000 a | ||
| 001 | 0100833189▲ | ||
| 005 | 20250610165657▲ | ||
| 007 | ta ▲ | ||
| 008 | 250121s2022 us a b 001 0 eng c▲ | ||
| 020 | ▼a9781639873722▼q(hbk.)▲ | ||
| 020 | ▼a1639873724▼q(hbk.)▲ | ||
| 040 | ▼a221016▼c221016▲ | ||
| 082 | 0 | 4 | ▼a664.001579▼223▲ |
| 090 | ▼a664.001579▼bH394m▲ | ||
| 100 | 1 | ▼aHawkins, Ralph.▲ | |
| 245 | 1 | 0 | ▼aModern Food Microbiology /▼cRalph Hawkins.▲ |
| 260 | ▼aUnited States :▼bMurphy & Moore Publishing, ▼c2022.▲ | ||
| 300 | ▼a234 p. : ▼bill. (some col.) ;▼c28 cm.▲ | ||
| 336 | ▼atext▼btxt▼2rdacontent▲ | ||
| 337 | ▼aunmediated▼bn▼2rdamedia▲ | ||
| 338 | ▼avolume▼bnc▼2rdacarrier▲ | ||
| 500 | ▼aIncludes Index.▲ | ||
| 504 | ▼aBibliographies▲ | ||
| 504 | ▼aIncludes index▲ | ||
| 520 | ▼aThe branch of biology which deals with the microorganisms responsible for inhibiting, creating and contaminating food is called food microbiology. It focuses on the microbes and pathogens responsible for food spoilage, diseases, and production of fermented foods like cheese, beer, yoghurt, bread and wine. Depending upon their application, bacteria studied under this discipline can be classified into lactic acid bacteria, acetic acid bacteria, proteolytic bacteria, lipolytic bacteria, saccharolytic bacteria, etc. The major areas of research under food microbiology are food safety, food testing and fermentation. The development of biopolymers such as Alginate and Poly-γ-glutamic acid is also undertaken this discipline. This book presents the complex subject of food microbiology in the most comprehensible and easy to understand language. Some of the diverse topics covered herein address the varied branches that fall under this category. The readers would gain knowledge that would broaden their perspective about modern food microbiology. -- by Amazon.▲ |
Modern Food Microbiology
자료유형
국외단행본
서명/책임사항
Modern Food Microbiology / Ralph Hawkins.
개인저자
발행사항
United States : Murphy & Moore Publishing , 2022.
형태사항
234 p. : ill. (some col.) ; 28 cm.
일반주기
Includes Index.
서지주기
Bibliographies Includes index
요약주기
The branch of biology which deals with the microorganisms responsible for inhibiting, creating and contaminating food is called food microbiology. It focuses on the microbes and pathogens responsible for food spoilage, diseases, and production of fermented foods like cheese, beer, yoghurt, bread and wine. Depending upon their application, bacteria studied under this discipline can be classified into lactic acid bacteria, acetic acid bacteria, proteolytic bacteria, lipolytic bacteria, saccharolytic bacteria, etc. The major areas of research under food microbiology are food safety, food testing and fermentation. The development of biopolymers such as Alginate and Poly-γ-glutamic acid is also undertaken this discipline. This book presents the complex subject of food microbiology in the most comprehensible and easy to understand language. Some of the diverse topics covered herein address the varied branches that fall under this category. The readers would gain knowledge that would broaden their perspective about modern food microbiology. -- by Amazon.
ISBN
9781639873722 1639873724
청구기호
664.001579 H394m
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