http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
xxiii, 712 pages : illustrations ; 24 cm.
Pt. I. Detection and analysis of food spoilage -- Quantitative detection and identification methods for microbial spoilage -- Detection , identification and enumeration methods for spoilage yeasts -- Detection, enumeration and identification methods for spoilage molds -- Modelling microbial food spoilage -- Determining the stability and shelf-life of foods -- Pt. II. Managing food spoilage -- Managing microbial food spoilage : an overview -- Managing microbial spoilage in the dairy industry -- Managing microbial spoilage in cereal and baking products -- Managing microbial spoilage in the meat industry -- Pt. III. Spoilage yeasts -- Zygosaccharomyces and related genera -- Saccharomyces and related genera -- Candida and related genera -- Dekkera/Brettanomyces spp. -- Pt. IV. Spoilage moulds -- General characteristics of moulds -- Zygomycetes -- Penicillium and related genera -- Aspergillus and related telomorphs -- Other types of spoilage moulds -- Pt. V. Spoilage bacteria -- Pseudomonas and related genera -- Lactic acid bacteria -- Spore-forming bacteria -- Enterobacteriacae -- Other spoilage bacteria
Includes bibliographical references and index.
Woodhead Publishing in food science, technology, and nutrition