- Electronic ISBN 9780080523590
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.
Includes 358 articles in the following areas of Food Microbiology:
"...a well-researched, up-to-date compilation that serves as a reference source for understanding both the scope of food microbiology and the complexities of the food industry...Summing Up: Highly recommended." --CHOICE
"...a multi-author comprehensive treatise on the very specific field of food microbiology--the preparation of fermented foods, food preservation, and the analysis and prevention of food spoiling. Substantial articles or groups of articles are devoted to each of the different groups of microorganisms involved, each of the various analytical and preparative techniques, and each of the various foods...Clear and authoritative presentations cover the expected topics..." --D. Goodman in CHOICE, September 2000
"The Encyclopedia of Food Microbiology is comprehensive, topical, up-to-date and written by authors who are enthusiastic and masters of their chosen fields." --Roland Davies, University of Reading, UK
"The index is very extensive... There is an exceptional thoroughness in each of the articles. ...Overall, the content and organization are excellent. This encyclopedia is highly recommended for academic libraries." --John Laurence Kelland, CHOICE, September 2000
"...this marvelous, comprehensive, bang up-to-date publication sets a new standard for text books and is a must for any library...it will be an invaluable resource for microbiologists and students everywhere...If you are a food microbiologist, seriously consider obtaining this book. Seemingly expensive, the amount of use it will get compared with other books makes it good value." --Michael Hurst, MICROBIOLOGY TODAY, May 2000
"Food microbiology is a topic of increasing concern to the general public; everything from the genetic modification of crops to food safety in packing plants is now in the news. This three-volume encyclopedia pulls it all together fo