Modern food microbiology /
James M. Jay, Martin J. Loessner, David A. Golden.
- 7th ed.
- New York : Springer, c2005.
- xx, 790 p. : ill. ; 26 cm.
- Food science text series .
Includes bibliographical references and index.
History of Microorganisms in Food -- Taxonomy, Role, and Significance of Microorganisms in Foods -- Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth -- Fresh Meats and Poultry -- Processed Meats and Seafoods -- Vegetable and Fruit Products -- Milk, Fermentation, and Fermented and Nonfermented Dairy Products -- Nondairy Fermented Foods and Products -- Miscellaneous Food Products -- Culture, Microscopic, and Sampling Methods -- Chemical, Biological, and Physical Methods -- Food Protection with Chemicals, and by Biocontrol -- Food Protection with Modified Atmospheres -- Radiation Protection of Foods, and Nature of Microbial Radiation Resistance -- Protection of Foods with Low-Temperatures, and Characteristics of Psychrotrophic Microorganisms -- Food Protection with High Temperatures, and Characteristics of Thermophilic Microorganisms -- Protection of Foods by Drying -- Other Food Protection Methods