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ISBN
| 9783319583709 | |
DDC
| 664 | |
Tác giả CN
| Shen, Cangliang | |
Nhan đề
| Food microbiology laboratory for the food science student : a practical approach / Cangliang Shen; Yifan Zhang | |
Lần xuất bản
| 1st ed. | |
Thông tin xuất bản
| Cham, Switzerland : Springer, 2017 | |
Mô tả vật lý
| xi, 103 pages : illustrations (some color) ; 24 cm | |
Tùng thư
| Materials Research Society symposia proceedings, v. | |
Phụ chú
| Includes index. | |
Tóm tắt
| This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process. | |
Thuật ngữ chủ đề
| Microbiology | |
Thuật ngữ chủ đề
| Life sciences | |
Thuật ngữ chủ đề
| Food-Biotechnology | |
Thuật ngữ chủ đề
| Food-Microbiology | |
Khoa
| Khoa Công nghệ Hoá học & Thực phẩm | |
Tác giả(bs) CN
| Zhang, Yifan | |
Địa chỉ
| 300Q12_Kho Mượn_02(1): 083858 |
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| 008 | 210804s2017 sz eng |
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| 044 | |asz |
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| 082 | |a664|bS5461|223 |
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| 100 | |aShen, Cangliang |
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| 245 | |aFood microbiology laboratory for the food science student : |ba practical approach / |cCangliang Shen; Yifan Zhang |
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| 250 | |a1st ed. |
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| 260 | |aCham, Switzerland : |bSpringer, |c2017 |
|---|
| 300 | |axi, 103 pages : |billustrations (some color) ; |c24 cm |
|---|
| 490 | |aMaterials Research Society symposia proceedings, v. |
|---|
| 500 | |aIncludes index. |
|---|
| 520 | |aThis book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process. |
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| 541 | |aMua |
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| 650 | |aMicrobiology |
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| 650 | |aLife sciences |
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| 650 | |aFood|xBiotechnology |
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| 650 | |aFood|xMicrobiology |
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| 690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
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| 691 | |aCông nghệ thực phẩm |
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| 692 | |aVi sinh thực phẩm |
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| 700 | |aZhang, Yifan |
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| 852 | |a300|bQ12_Kho Mượn_02|j(1): 083858 |
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| 856 | 1|uhttp://elib.ntt.edu.vn/documentdata01/1 giaotrinh/600 congnghe/anhbiasach/30218_foodmicrobiologythumbimage.jpg |
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| 890 | |a1|b0|c1|d0 |
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