000			01529cam a2200229Ii 4500
020			_a9783319583716
020			_a3319583719
040			_cGW5XE
082	0	4	_a664 SHE 2017 A035 Or.
100	1		_aShen, Cangliang,
245	1	0	_aFood microbiology laboratory for the food science student : _ba practical approach /
300			_a1 online resource (xi, 103 pages) : _billustrations (some color)
500			_aIncludes index
520			_aThis 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
650		0	_aFood
700	1		_aZhang, Yifan,
710	2		_aOhio Library and Information Network.
856	4	0	_uhttp://rave.ohiolink.edu/ebooks/ebc/9783319583716
856	4	0	_uhttp://link.springer.com/10.1007/978-3-319-58371-6
856	4	0	_uhttp://proxy.ohiolink.edu:9099/login?url=http://link.springer.com/10.1007/978-3-319-58371-6
942			_cAEDBB
999			_c20781 _d20781