Encyclopaedia Of Food Microbiology Food Processing

Incorporating key elements required to meet the minimum standards for degree in microbiology the book has a wealth of practical information about the most essential factors and principles that affect microbes in food. Pertaining specifically to micro organisms like pathogenic bacteria viruses and toxins the book delineates the principles practices tools and techniques which entail the field apart from relevant and up to date studies on the subject which cover its latest developments and progresses.