食品微生物学入門（第３版） Food Microbiology : An Introduction （3TH）

Montville, Thomas J./ Matthews, Karl R./ Kniel, Kalmia E.

Amer Society for Microbiology（2012/07発売）

• 製本 Hardcover:ハードカバー版／ページ数 547 p.
• 言語 ENG
• 商品コード 9781555816360
• DDC分類 664.001579

基本説明

Provides an excellent foundation for a student's first exposure to food microbiology. Unlike many earlier textbooks, this volume was clearly written with the student in mind. New to this edition: Includes expert perspectives on parasites, viruses and prions, and non-thermal processes; Incorporates instructors' input to further clarify complex topics in the field of food microbiology; and more.

Full Description

This textbook presents authoritative coverage in a format designed to facilitate teaching and learning. * Encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply. * Introduces the genetics and molecular mechanisms important for the understanding of foodborne microbes. * Includes expert perspectives on parasites, viruses and prions, and non-thermal processes. * Incorporates instructors' input to further clarify complex topics in the field of food microbiology. * Presents explicit learning goals to focus students on the core principles of food microbiology. This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories.