NUST Institutions Library Catalogue

Modern food microbiology / James M. Jay, Martin J. Loessner, David A. Golden.

By: Jay, James M. (James Monroe), 1927-Contributor(s): Loessner, Martin J | Golden, David Allen, 1963-Material type: TextTextSeries: Food science text seriesPublisher: New York : Springer, c2005Edition: 7th edDescription: xx, 790 p. : ill. ; 26 cmISBN: 9780387231808; 0387231803; 0387234136 (eBook)Subject(s): Food -- Microbiology | Food MicrobiologyDDC classification: 664.001579 LOC classification: QR115 | .J3 2005Online resources: Publisher description | Table of contents only
Contents:
History of Microorganisms in Food -- Taxonomy, Role, and Significance of Microorganisms in Foods -- Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth -- Fresh Meats and Poultry -- Processed Meats and Seafoods -- Vegetable and Fruit Products -- Milk, Fermentation, and Fermented and Nonfermented Dairy Products -- Nondairy Fermented Foods and Products -- Miscellaneous Food Products -- Culture, Microscopic, and Sampling Methods -- Chemical, Biological, and Physical Methods -- Food Protection with Chemicals, and by Biocontrol -- Food Protection with Modified Atmospheres -- Radiation Protection of Foods, and Nature of Microbial Radiation Resistance -- Protection of Foods with Low-Temperatures, and Characteristics of Psychrotrophic Microorganisms -- Food Protection with High Temperatures, and Characteristics of Thermophilic Microorganisms -- Protection of Foods by Drying -- Other Food Protection Methods
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Item type Current location Home library Call number Status Date due Barcode Item holds
Book Book Atta-ur-Rahman School of Applied Biosciences (ASAB)
Atta-ur-Rahman School of Applied Biosciences (ASAB)
664.001579 JAY 2005 3505 (Browse shelf) Available ASAB3505
Total holds: 0

Includes bibliographical references and index.

History of Microorganisms in Food -- Taxonomy, Role, and Significance of Microorganisms in Foods -- Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth -- Fresh Meats and Poultry -- Processed Meats and Seafoods -- Vegetable and Fruit Products -- Milk, Fermentation, and Fermented and Nonfermented Dairy Products -- Nondairy Fermented Foods and Products -- Miscellaneous Food Products -- Culture, Microscopic, and Sampling Methods -- Chemical, Biological, and Physical Methods -- Food Protection with Chemicals, and by Biocontrol -- Food Protection with Modified Atmospheres -- Radiation Protection of Foods, and Nature of Microbial Radiation Resistance -- Protection of Foods with Low-Temperatures, and Characteristics of Psychrotrophic Microorganisms -- Food Protection with High Temperatures, and Characteristics of Thermophilic Microorganisms -- Protection of Foods by Drying -- Other Food Protection Methods

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