Author: I. J. BousfieldPublisher: Academic Press
ISBN:
Category : Science
Languages : en
Pages : 336
Book Description
Coryneform Bacteria
Author: I. J. BousfieldPublisher: Academic Press
ISBN:
Category : Science
Languages : en
Pages : 336
Book Description
Laboratory Methods in Food Microbiology
Author: W. F. HarriganPublisher: Gulf Professional Publishing
ISBN: 9780123260437
Category : Medical
Languages : en
Pages : 548
Book Description
Basic methods; Techniques for the microbiological examination of foods; Microbiological examination of especific foods; Schemes for the identification of microorganisms.
Summaries of Theses Approved for Higher Degrees in the Faculty of Science and Engineering
Author: University of GlasgowPublisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1088
Book Description
Summaries of theses approved for higher degrees in the Faculty of Science
Author: University of GlasgowPublisher:
ISBN:
Category :
Languages : en
Pages : 582
Book Description
Summaries of Theses Approved for Higher Degrees
Author: University of Glasgow. Faculty of SciencePublisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 346
Book Description
Cowan and Steel's Manual for the Identification of Medical Bacteria
Author: Samuel Tertius CowanPublisher: Cambridge University Press
ISBN: 9780521543286
Category : Medical
Languages : en
Pages : 356
Book Description
A practical manual of the key characteristics of the bacteria likely to be encountered in microbiology laboratories and in medical and veterinary practice.
Biofilms in the Food and Beverage Industries
Author: P. FratamicoPublisher: CRC Press
ISBN: 9781420094848
Category : Technology & Engineering
Languages : en
Pages : 0
Book Description
Biofilms in the Food and Beverage Industries reviews the formation of biofilms and the best practices for their control. When bacteria attach to and colonize the surfaces of food processing equipment and food products themselves, there is a risk that biofilms may form. Human pathogens in biofilms can be harder to remove than free microorganisms and may therefore pose a more significant food safety risk. Part one considers fundamental aspects such as molecular mechanisms of biofilm formation by food-associated bacteria and methods for biofilm imaging, quantification and monitoring. Part two then reviews biofilm formation by different microorganisms. Chapters in Part three focus on significant issues related to biofilm prevention and removal. Contributions on biofilms in particular food industry sectors, such as dairy and red meat processing and fresh produce, complete the collection. With its distinguished editors and international team of contributors, Biofilms in the Food and Beverage Industries is a beneficial reference for microbiologists and those in industry responsible for food safety.
Development and Manufacture of Yogurt and Other Functional Dairy Products
Author: Fatih YildizPublisher: CRC Press
ISBN: 1420082086
Category : Medical
Languages : en
Pages : 454
Book Description
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt an
Index to Theses Accepted for Higher Degrees by the Universities of Great Britain and Ireland and the Council for National Academic Awards
Author: Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 1066
Book Description
Microbiology of Waterborne Diseases
Author: Publisher: Academic Press
ISBN: 0124159761
Category : Science
Languages : en
Pages : 719
Book Description
The second edition of Microbiology of Waterborne Diseases describes the diseases associated with water, their causative agents and the ways in which they gain access to water systems. The book is divided into sections covering bacteria, protozoa, and viruses. Other sections detail methods for detecting and identifying waterborne microorganisms, and the ways in which they are removed from water, including chlorine, ozone, and ultraviolet disinfection. The second edition of this handbook has been updated with information on biofilms and antimicrobial resistance. The impact of global warming and climate change phenomena on waterborne illnesses are also discussed. This book serves as an indispensable reference for public health microbiologists, water utility scientists, research water pollution microbiologists environmental health officers, consultants in communicable disease control and microbial water pollution students. Focuses on the microorganisms of most significance to public health, including E. coli, cryptosporidium, and enterovirus Highlights the basic microbiology, clinical features, survival in the environment, and gives a risk assessment for each pathogen Contains new material on antimicrobial resistance and biofilms Covers drinking water and both marine and freshwater recreational bathing waters