دانلود کتاب Encyclopedia of Food Microbiology, Volumes 1-3

Consisting of nearly 400 articles, in three volumes, written by the world's leading scientists, this encyclopedia presents a highly structured distillation of the whole field - from Acetobacter to Zymomonas. Each article in the encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely. Content: Front Matter • Preface • Introduction Guide to Use of the Encyclopedia • Table of Contents Accreditation Schemes to AureobasidiumBacillus to ByssochlamysCakes to CytometryDairy Products to Dried FoodsEcology of Bacteria and Fungi in Foods to Eukaryotic AscomycetesFatty Acids to FusariumGastric Ulcers to Standards Governing MicrobiologyHafnia Alvei to Hygienic ProcessingIce Cream to International Control of MicrobiologyKlebsiella to KluyveromycesLaboratory Design to LysozymeMalolactic Fermentation to MycotoxinsNasba to Nucleic Acid-Based Assays•Oenology to Organic AcidsPackaging of Foods to PsychrobacterQuality Assurance and Management to Quantitative Risk AnalysisRapid Methods for Food Hygiene Inspection to Risk AnalysisSaccharomyces to Sulphur DioxideThermus Aquaticus to TrichotheciumUHT Treatments to Ultra-Violet LightVagococcus to Vitamin MetabolismWater Quality Assessment to Wood SmokeXanthan Gum to Xeromyces Biosporus FraserYeasts to YoghurtZygomycetes to Zymomonas Appendices Index