Doug Lowe has written a whole bunch of computer books, including more than 35 For Dummies books Networking for Dummies. James M. Jay, Martin J. Loessner, David A. Golden-Modern Food Microbiology, 7th Edition (Food Science Texts Series) (pdf. Puji Rahayu. Preface The 7th. Modern Food Microbiology. Sixth Edition. James M. Jay. Professor Emeritus. Wayne State University. Detroit, Michigan. Adjunct Professor. University of Nevada.
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The first € price and the £ and $ price are net prices, subject to local VAT. Prices indicated with * include VAT for books; the €(D) includes 7% for. Germany, the. Modern Food Microbiology. Authors; (view affiliations). James M. Jay; Martin J. Historical Background. History of Microorganisms in Food. Pages PDF. ISBN ; Digitally watermarked, DRM-free; Included format: PDF; ebooks can be used on all reading devices; Immediate eBook download after.
Part 4 presents discussion of several cultural, microscopic, biological, chemical, and physical methods of detection of microorganisms as well as animal and cell cultural bioassays, all of which could be used in a laboratory part of a food microbiology course.
Part 5 presents discussions of methods used to protect foods change from preserve foods in previous editions and their effects on microorganisms. In this section, methods based on low and high temperature, drying, chemical preservatives, irradiation, and using gases to modify atmospheres, plus some new methods such as high hydrostatic pressure, electric fields, and sonication, are presented with explanations of the mechanisms of how they destroy, slow, or prevent microbial growth.
This reviewer would have liked to see fermentation of food placed into this part because it is a way to preserve foods. An omission in this section was the use of microwaves and their effects on microorganisms.
In part 6, the indicators of food safety and quality are presented. A fairly good discussion of the use and misuse of coliforms and fecal coliforms is given plus the suggestion of other potential indicators.
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Advertisement Hide. Modern Food Microbiology. Front Matter Pages i-xx. History of Microorganisms in Food.
Pages Taxonomy, Role, and Significance of Microorganisms in Foods. Fresh Meats and Poultry. Processed Meats and Seafoods.
Vegetable and Fruit Products. Nondairy Fermented Foods and Products.