Practical food microbiology and technology

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

Inglés