<p>At last – a new edition of a widely acclaimed text that covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. The book covers the three main aspects of the interaction between micro-organisms and food – spoilage, food-borne illness and fermentation and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow.</p>

Food Microbiology

Science & Math

Adams, Martin R.

Moss, Maurice O.

Biological Sciences

Royal Society of Chemistry, [

Mcclure, Peter

<p>Now in its fourth edition, this highly successful text covers the full range of topics encompassed in modern food microbiology. The new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. The textbook is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists.</p>

McClure, Peter J

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Books by Moss, Maurice O.