Bell, Chris <br/><br/>
Food microbiology and laboratory practice/ 
Chris Bell, Paul Neaves, Anthony P. Williams. 
 - 1st ed. 
 - UK:  Blackwell Science,  2005. 
 - xii, 324 p. :  ill. ;  25 cm. 
<br/><br/>1 The Structure and Habit of Microorganisms. <br/>2 Factors Affecting the Growth, Survival and Death of Microorganisms<br/>3 Fundamentals of the Microbial Ecology of Foods I: Food Spoilage and Food-borne Illness<br/>4 Fundamentals of the Microbial Ecology of Foods II: Food Preservation and Fermentation<br/>5 Applications of Microbiology in the Food Industry<br/>6 Laboratory Design and Equipment<br/>7 Laboratory Operation and Practice<br/>8 Laboratory Standards of Operation: Accreditation and Documentation<br/>9 Conventional Microbiological Methods I: Equipment, Basic Techniques and Obtaining Samples <br/>10 Conventional Microbiological Methods II: Microbiological Examination of Samples<br/>11 Confirmation Tests<br/>12 Introduction to  Alternative Microbiological Methods Glossary of Terms<br/>References<br/>Index 
<br/><br/><label>ISBN: </label>0632063815 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Microbiology<br/>Food Microbiology--Laboratory Practice
<br/><br/><label>Dewey Class. No.: </label>576.163  / BEL/F