Food Microbiology: An Introduction 3rd Edition

Food Microbiology: An Introduction 3rd Edition

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by Thomas J. Montville

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    Food Microbiology: An Introduction 3rd Edition

    by Thomas J. Montville

     

    This textbook presents authoritative coverage in a format designed to facilitate teaching and learning.

    • Encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow’s food supply.
    • Introduces the genetics and molecular mechanisms important for the understanding of foodborne microbes.
    • Includes expert perspectives on parasites, viruses and prions, and non-thermal processes.
    • Incorporates instructors’ input to further clarify complex topics in the field of food microbiology.
    • Presents explicit learning goals to focus students on the core principles of food microbiology.

    Product details

    • Hardcover: 570 pages
    • Publisher: ASM Press; 3 edition (June 10, 2012)
    • Language: English
    • Type : PDF 

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