Fundamentals of Food Microbiology - AQA1! オンラインショッピング

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Food microbiology is a crucial area of study that delves into the intricate world of microorganisms present in food and those utilized in food production processes. This insightful book offers a comprehensive exploration of food microbiology, focusing on various aspects such as food poisoning, food spoilage, food preservation, and food legislation. Readers will gain valuable insights into the general biology of microorganisms found in foods, including their growth characteristics, identification, and pathogenesis. From understanding the sources of microorganisms in foods to examining the intrinsic and extrinsic factors affecting microbial growth, the book provides a thorough overview of the field. It discusses common indicators of food safety such as Escherichia coli, Enterococcus spp., and Staphylococcus aureus, and explores the diverse effects of microorganisms on food products, ranging from spoilage to food poisoning. With topics covering ancient health foods, bacterial interactions in food, food proteins, flavonoid intake, microbial quality management, and more, this book offers in-depth information about the applications of microbiology in various industries and studies. It also delves into areas such as microbial quality of milk, food-producing animals, zoonotic bacteria, ontology, and microorganism-produced enzymes, providing readers with a comprehensive understanding of the field. Whether you're a student, researcher, or professional in the food industry, this book serves as an invaluable resource for gaining knowledge about the uses of microbiology and understanding the latest concepts and developments in food microbiology.画面が切り替わりますので、しばらくお待ち下さい。
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