Non-Fiction Books:

Laboratory Methods in Food Microbiology

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Description

Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiological analysis of foods, including approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi, microbiological analysis for the main food commodity groups, and safety in the food microbiology laboratory. The book also discusses specific food poisoning outbreaks in the United States.

Author Biography:

Wilkie F. Harrigan is an industrial consultant, and an independent lecturer in food microbiology and quality management in the food industry. He has visited a number of countries in Southeast Asia, South America, Europe, and the Middle East, for both teaching and advisory work.
Release date Australia
September 4th, 1998
Audience
  • Professional & Vocational
Edition
3rd edition
Pages
532
Dimensions
172x244x28
ISBN-13
9780123260437
Product ID
2817985

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