Dictionary of Food Microbiology

By Hanns K. Frank

Food microbiology plays an increasingly important role in food R & D, processing, sanitation, QC, biotechnology and nutrition. This professional reference book provides complete, expert definitions of more than 1,500 terms in the current vocabulary of food microbiology. The text also includes short articles on many of the important items defined, such as ingredients, microorganisms, foods, processes and equipment. 45 tables provide additional reference data in convenient form. 23 figures include schematics of processes and line drawings of microorganisms. In short, this is a mini-encyclopedia of food microbiology.

• Format: Hardcover
• Language: English
• ISBN: 1566760100
• ISBN13: 9781566760102
• Release Date: July 1993
• Publisher: CRC Press
• Length: 298 Pages