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University Libraries Promotion and Tenure Recognition
Catherine N.
Cutter
Associate Professor of Food Science
Book Title: Food Microbiology: Fundamentals and Frontiers, Second Edition
Author: Michael P. Doyle, Larry R. Beuchat, and Thomas J. Montville
Selection Statement:
This book is a wonderful resource for all food microbiologists. It discusses various areas related to food microbiology, including microbial spoilage, food-borne pathogenic bacteria, mycotoxigenic molds, viruses, food-borne and waterborne parasites, preservatives and preservation methods, food fermentations, and advanced techniques in food microbiology.
Year: 2005