Weiser, Harry H <br/><br/>
Practical food microbiology and technology 

 -  The Avi Publishing Company  1962 
 - 345 p.  tabls.; grafs.; ilus. 
<br/><br/>Preface Food and man Composition of foods Enzymes Morphology of micro-organisms Factors that influence microbial activity Role of temperature in microbial activity in foods Microbiology of foods at low temperatures Inherent and biological activity in foods Microbiology of eggs and egg products Microbiology of meats Microbiology of fruits and vegetables Microbiology flour, bread, and cereal Microbiology of spices Food spoilage Sugar and salt in food preservation Organic and inorganic acids and alkalies in food preservation The preservation of foods by radiation Antibiotics in the food industry Microbiological assay techniques Food additives Food poisoning Microbiology of water 
<br/><br/><br/>Inglés 
<br/><br/><label>Subjects--Topical Terms: </label><br/>MICROBIOLOGÍA DE ALIMENTOS<br/>TÉCNICAS MICROBIOLÓGICAS<br/>TECNOLOGÍA--ESTADOS UNIDOS