Food Microbiology

Food Microbiology

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This is the third edition of a widely acclaimed text covering the whole field of modern food microbiology.Growth inhibition is usually greater under aerobic conditions than anaerobic and the inhibitory effect increases with decrease ... Some micro-organisms are killed by prolonged exposure to CO2 but usually its effect is bacteriostatic. ... with the CO2 in the normal atmosphere will have a pH of about 5, but the effect will be less pronounced in buffered food media ... physical properties of the plasma membrane adversely affecting solute transport; inhibition of key enzymes, particularly thoseanbsp;...

Title:Food Microbiology
Author:M. R. Adams, M. O. Moss
Publisher:Royal Society of Chemistry - 2008


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