Encyclopedia of Food Microbiology, Three-Volume Set
- Carl Batt, Cornell University, Department of Food Science, Ithaca, New York, U.S.A.
- Carl A. Batt, Leatherhead Food Research Association, Surrey, U.K.
- Richard Robinson, Department of Food Science and Technology, The University of Reading, Berkshire, U.K.
The Encyclopedia of Food Microbiology, Three-Volume Set is the largest comprehensive reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, the Encyclopedia presents a highly structured distillation of the whole field--from Acetobacter to Zymomonas. Each article in the Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely.The Encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme.
Academic and professional/industrial microbiologists, industry and public analysts, undergraduate students, postgraduate students, teachers, lecturers, and academic and industrial libraries.