Food Science and Technology

Encyclopedia of Food Microbiology Carl A Batt, Mary Lou Tortorello Written by the world's leading scientists and spanning over 400 articles in three volumes, the  Encyclopedia of Food Microbiology, Second Edition  is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource … This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective info...