Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Bacteriology And Mycology Of Foods

Bacteriology And Mycology Of Foods

Tanner, Fred Wilbur

Paperback

Technology & EngineeringFiction AnthologiesChemistry

ISBN10: 1163639826
ISBN13: 9781163639825
Publisher: Kessinger Pub Llc
Published: Sep 10 2010
Pages: 602
Weight: 1.75
Height: 1.22 Width: 6.00 Depth: 9.00
Language: English
Bacteriology And Mycology Of Foods is a comprehensive book that covers the science of bacteria and fungi in relation to food. Written by Fred Wilbur Tanner, the book provides a detailed account of the various microorganisms that can be found in foods, their characteristics, and their effects on human health.The book is divided into two parts. The first part covers bacteriology and includes chapters on the history of microbiology, bacterial morphology, physiology, genetics, and ecology. It also covers topics such as bacterial growth and metabolism, bacterial genetics, and bacterial interactions with the environment.The second part of the book covers mycology and includes chapters on fungal morphology, physiology, genetics, and ecology. It also covers topics such as fungal growth and metabolism, fungal genetics, and fungal interactions with the environment.Throughout the book, Tanner provides examples of the various microorganisms that can be found in foods, including bacteria such as Salmonella, Listeria, and E. coli, and fungi such as Aspergillus, Penicillium, and Candida. He also discusses the various methods used to detect and control these microorganisms in food, including microbiological testing, food processing, and preservation techniques.Bacteriology And Mycology Of Foods is an essential resource for anyone studying food science, microbiology, or nutrition. It provides a comprehensive overview of the science of bacteria and fungi in relation to food and is an excellent reference for researchers, students, and professionals in the field.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

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