- Not Applicable ISBN 9780122270703
- Electronic ISBN 9780080523590
"...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
@qu:"...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..."
@source:—D. Goodman in CHOICE (September 2000)
@qu:"The Encyclopedia of Food Microbiology is comprehensive, topical, up-to-date and written by authors who are enthusiastic and masters of their chosen fields."
@source:—Roland Davies, University of Reading, U.K.
@qu:"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."
@source:—John Laurence Kelland in CHOICE (September 2000)
@qu:"...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."
@source:—Michael Hurst in MICROBIOLOGY TODAY (May 2000)
@qu:"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 for those with a