Food microbiology laboratory for the food science student : a practical approach /
by Shen, Cangliang; Zhang, Yifan; Ohio Library and Information Network.
Material type:
BookDescription: 1 online resource (xi, 103 pages) : illustrations (some color).ISBN: 9783319583716; 3319583719.Subject(s): FoodDDC classification: 664 SHE 2017 A035 Or. Online resources: Click here to access online | Click here to access online | Click here to access online Summary: This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process
| Item type | Current location | Call number | Status | Date due |
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Library Block A A035 | 664 SHE 2017 A035 Or. (Browse shelf) | Available |
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| 664 NIE 2010 A035 Or. Food analysis / | 664 NIE 2010 A035 Or. Food analysis / | 664 NIE 2010 A035 Or. Food analysis / | 664 SHE 2017 A035 Or. Food microbiology laboratory for the food science student : | 664 SIN 2014 A035 Or. Introduction to food engineering / | 910 MIC 2018 A035 Or. Getting to know arcgis desktop / | 910 MIC 2018 A035 Or. Getting to know arcgis desktop / |
Includes index
This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process
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