01478cam a2200205Ii 4500020001800000020001500018040001000033082002600043100002100069245008800090300006800178500001900246520073300265650000900998700001801007710004201025856005401067856005501121856009601176  a9783319583716  a3319583719  cGW5XE04a664 SHE 2017 A035 Or.1 aShen, Cangliang,10aFood microbiology laboratory for the food science student :ba practical approach /  a1 online resource (xi, 103 pages) :billustrations (some color)  aIncludes index  aThis book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process 0aFood1 aZhang, Yifan,2 aOhio Library and Information Network.40uhttp://rave.ohiolink.edu/ebooks/ebc/978331958371640uhttp://link.springer.com/10.1007/978-3-319-58371-640uhttp://proxy.ohiolink.edu:9099/login?url=http://link.springer.com/10.1007/978-3-319-58371-6