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Microbial ecology

Most popular at the top

  • What Are the Practical and Psychological Barriers to HACCP in the Hospitality Industry and How Have They Been Overcome?by Dr Joanne Zaida Taylor

    Emerald Group Publishing Limited 2008; US$ 199.00

    The aim of this WHATT theme e-book is to present an innovative new method of HACCP-based food safety management for food businesses within the hospitality industry. Through a series of inter-linking papers, this theme edition investigates the practical and psychological barriers to food safety management and HACCP in the industry and shows how and... more...

  • Toxic Effects of Nanomaterialsby Haseeb Ahmad Khan; Ibrahim Abdulwahid Arif

    Bentham Science Publishers 2012; US$ 59.00

    Toxic Effects of Nanomaterials provides an authoritative work of international experts in the field of nanotoxicology spanning 8 chapters. A key feature of the e-book is a broad coverage of phytotoxicity of nanoparticles, which is largely neglected in many texts. more...

  • The Colour of Foodby Anne Else

    Awa Press 2013; US$ 9.99

    When Anne Else married at the age of 19, she had never cooked a meal, despite having grown up above a grocery shop. That shaky start notwithstanding, she went on to become an enthusiastic cook?with a bit of help from Elizabeth David, Nancy Spain, Katharine Whitehorn, and the Duchess of Windsor. In this captivating memoir, Else recounts the story of... more...

  • Microbiological Methods for Assessing Soil Qualityby J. Bloem; D.W. Hopkins; A. Benedetti

    CABI 2005; US$ 120.00

    With growing concern about the protection of soil quality and biodiversity many countries have established regional and national programmes to monitor soil quality. This book reviews the theory and practice of a range of the various microbiological methods used within these programmes. more...

  • Bacteria from Fish and Other Aquatic Animalsby N.B. Buller

    CABI 2004; US$ 135.00

    This manual enables the identification of bacteria that may be found in animals (particularly fish) that inhabit the aquatic environment. The emphasis is on bacteria from farmed aquatic animals and the contents include interpretation of biochemical identification tests and sets. more...

  • Thermal Processing of Ready-to-Eat Meat Productsby C. Lynn Knipe; Robert E. Rust

    Wiley 2009; US$ 233.95

    C. Lynn Knipe , PhD, is associate professor in the departments of Food Science and Technology and Animal Science, and the Extension Processed Meats Specialist at The Ohio State University, Columbus, OH. Robert E. Rust is professor emeritus in the department of Animal Science at Iowa State University, Ames, IA, and continues to serve as a consultant... more...

  • In Rivers, Lakes, and Pondsby Sabrina Crewe

    Infobase Publishing 2010; US$ 36.00

    From single-cell amoebas and algae to microanimals, In Rivers, Lakes, and Ponds teaches readers about the microscopic creatures that live in the still waters of lakes and ponds and the rushing waters of rivers and streams. more...

  • In Your Foodby Sabrina Crewe

    Infobase Publishing 2010; US$ 36.00

    As you eat a sandwich with cheese and drink a glass of milk, did you ever think that there are organisms that live in these foods? From the yeast that makes the bread dough rise to the mold that can spoil a loaf and the bacteria that makes yogurt healthy for our bodies to the fungi that helps make cheese, various organisms are integral to the foods... more...

  • Processes in Microbial Ecologyby David L. Kirchman

    Oxford University Press 2012; US$ 54.99

    Microbial ecology is the study of interactions among microbes in natural environments and their roles in biogeochemical cycles, food web dynamics, and the evolution of life. Microbes are the most numerous organisms in the biosphere and mediate many critical reactions in elemental cycles and biogeochemical reactions. Because they are essential players... more...

  • Guide to Foodborne Pathogensby Labbé; Ronald G.; Garcí; Santos a

    Wiley 2013; US$ 215.00

    Guide to Foodborne Pathogens  covers pathogens?bacteria, viruses, and parasites?that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection,... more...