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Microbial ecology

Most popular at the top

  • 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$ 240.95 US$ 208.82

    Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products,... 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...

  • Guide to Foodborne Pathogensby Ronald G. Labbé; Santos García

    Wiley 2013; US$ 222.00 US$ 192.40

    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...

  • The Amoeba in the Roomby Nicholas P. Money

    Oxford University Press 2014; US$ 18.99 US$ 16.33

    Animals and plants rule the world - or do they? A cup of seawater contains 100 million cells which are preyed upon by billions of viruses; a pinch of soil swarms with cryptic microbes whose activities are a mystery; 50 million tons of fungal spores are released into the atmosphere every year and affect the weather; and, human beings are mobile ecosystems... more...

  • Lactic Acid Bacteriaby Wilhelm H. Holzapfel; Brian J.B. Wood

    Wiley 2014; US$ 257.95 US$ 223.56

    The lactic acid bacteria (LAB) are a group of related micro-organisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (and, in the case of probiotics, positively beneficial to human health), the LAB have been used for centuries, and continue to be used worldwide on an industrial... more...