Descrição
OBS.: PAGS AMARELADAS PELO TEMPO
CONTENTS:
Pt. I Historical Background
1 History of Microorganisms in Food
Pt. II Habitats, Taxonomy, and Growth Parameters
2 Taxonomy, Role, and Significance of Microorganisms in Foods
3 Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth
Pt. III Microorganisms in Foods
4 Fresh Meats and Poultry
5 Processed Meats
6 Seafoods
7 Fermentation and Fermented Dairy Products
8 Fruit and Vegetable Products: Whole, Fresh-Cut, and Fermented
9 Miscellaneous Food Products
Pt. IV Determining Microorganisms and/or their Products in Foods
10 Culture, Microscopic, and Sampling Methods
11 Physical, Chemical, Molecular, and Immunological Methods
12 Bioassay and Related Methods
Pt. V Food Preservation and Some Properties of Psychrotrophs, Thermophiles, and Radiation-Resistant Bacteria
13 Food Preservation with Chemicals
14 Food Preservation with Modified Atmospheres
15 Radiation Preservation of Foods and Nature of Microbial Radiation Resistance
16 Low-Temperature Food Preservation and Characteristics of Psychrotrophic Microorganisms
17 High-Temperature Food Preservation and Characteristics of Thermophilic Microorganisms
18 Preservation of Foods by Drying
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