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AuthorJay, James M. (James Monroe), 1927-
TitleModern food microbiology / James M. Jay
Imprint Gaithersburg, Md : Aspen Publishers, 2000
Edition 6th ed
Descript xvi, 679 p. : ill. ; 26 cm

CONTENT

Pt. I Historical Background -- Pt. II Habitats, Taxonomy, and Growth Parameters -- Pt. III Microorganisms in Foods -- Pt. IV Determining Microorganisms and/or their Products in Foods -- Pt. V Food Preservation and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria -- Pt. VI Indicators of Food Safety and Quality, Principles of Quality Control, and Microbial Criteria -- Pt. VII Foodborne Diseases -- App. A Relationships of Common Foodborne Genera of Gram-Negative Bacteria -- App. B Relationship of Common Foodborne Genera of Gram-Positive Bacteria -- App. C Biofilms -- App. D Grouping of the Gram-Negative Asporogenous Rods, Polar-Flagellate, Oxidase Positive, and Not Sensitive to 2.5 IU Penicillin, on the Results of Four Other Tests


Food -- Microbiology Food Microbiology Food Preservation Food Poisoning

LOCATIONCALL#STATUS
Science LibraryQW85 M689j 2000CHECK SHELVES
Pharmaceutical Sciences LibraryQR115 J39M 2000CHECK SHELVES

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