Microbial Contamination and Food Degradation

This book PDF is perfect for those who love Technology & Engineering genre, written by Alexandru Mihai Grumezescu and published by Academic Press which was released on 03 November 2017 with total hardcover pages 514. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Microbial Contamination and Food Degradation books below.

Microbial Contamination and Food Degradation
Author : Alexandru Mihai Grumezescu
File Size : 47,7 Mb
Publisher : Academic Press
Language : English
Release Date : 03 November 2017
ISBN : 9780128112632
Pages : 514 pages
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Microbial Contamination and Food Degradation by Alexandru Mihai Grumezescu Book PDF Summary

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems

Microbial Contamination and Food Degradation

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested

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