Food microbiology

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McGraw-Hill Interamericana, 1978 - Science - 540 pages
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Abstract: Basic principles of food microbiology are explored for college students and workers in food industry related fields. Major topic areas are: food and microorganisms; principles of food preservation, contamination, preservation, and spoilage of different kinds of foods; foods and enzymes produced by microorganisms; foods in relation to disease; and food sanitation, control, and inspection.

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Contents

FOOD AND MICROORGANISMS
1
Microorganisms Important in Food Microbiology
17
Contamination of Foods
65
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