The fifth edition of this classic continues the legacy of rendering excellent coverage to the subject, both in terms of content span and depth, making it a unique offering for both undergraduates and postgraduates. The emphasis on latest as well as pertinent principles and developments in fields like HACCP, Probiotics, and Food Additives, entwined along with rich pedagogy, is sure to retain the preferred position this book has been enjoying globally since 55 years!the rind or skin on fruits andvegetables, or we may havesurrounded thefood with an artificialcoating, e.g., plastic or wax. ... AFFECTING. GROWTH. Each of the compositional factors of foodsa w , pH, OR potential, and nutrient contentacan significantly affect the resulting microbial flora. Manyof ... Forexample, a microorganism growing near its optimalpH, will be more tolerant tochanges in a w than will oneanbsp;...
|Title||:||Food Microbiology, 5e|
|Author||:||William C Frazier, Dennis C Westoff, K N Vanitha|
|Publisher||:||McGraw-Hill Education - 1971|