This book directs knowledge to the academicians, students of food microbiology, and related subjects. Our keen interest in teaching has been fostered by the designed to investigate, implement, and assess various educational approaches. These food microbiology contents deal with historical discoveries in food microbiology, factors affecting the microbial growth, modern methods used for detection of foodborne microorganism, the preservative agent used in food products, ways used for maintaining the quality standards of food, spoilage occurring in food products and applications of food microbiology, particularly genetically modified foods. Citations can be found in the reference list at the end of the chapter.
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