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Food science the biochemistry of food and nutrition

This book is aimed at students following courses in food science, food technology and other food-related subjects for which a knowledge of food microbiology is essential. It provides a comprehensive introduction to the subject and is also a useful resource for those interested in food and food safety

Thông tin trích dẫn: Food science the biochemistry of food and nutrition. . NXB Glencoe Mc Graw - Hill, 1997.

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This book is aimed at students following courses in food science, food technology and other food-related subjects for which a knowledge of food microbiology is essential. It provides a comprehensive introduction to the subject and is also a useful resource for those interested in food and food safety. Chapters give details of the following: the structure of microorganisms; naming, classification and identification; growth and microbial populations; microbial nutrition and cultivation; factors affecting growth; death; food spoilage; foodborne diseases and food poisoning; fermented foods and milk products; and controlling the microbiological quality and safety of foods.

Từ khóa: Food science; Biochemistry , Công nghệ Hóa, Môi trường,

9 p tailieu_haui 21/06/2022 57 0

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