HEY BLACK FRIDAY, TAKE A BREATHER!
Although many have speculated on the history of the term “Black Friday,” […]
Michael P. Doyle
Robert L. Buchanan
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Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety.
Details the latest scientific knowledge and concerns of food microbiology
Offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food.
Serves as significant reference book for professionals who conduct research, teach food microbiology courses, analyze food samples, conduct epidemiologic investigations, and craft food safety policies.
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