مبانی میکروبیولوژی مواد غذایی ۲۰۱۳
Fundamental Food Microbiology 2013

1. Cover

2. Half Title

3. Title Page

4. Copyright Page

5. Dedication

6. Contents

7. Preface to the Fifth Edition

8. Preface to the Fourth Edition

9. Preface to the Third Edition

10. Preface to the Second Edition

11. Preface to the First Edition

12. Authors

13. SECTION I: INTRODUCT ION TO MICROBES IN FOODS

14. SECTION II: MICROBIAL GROWTH RESPONSE IN THE FOOD ENVIRONMENT

15. SECTION III: Beneficial Uses of Microorganisms in Food

16. SECTION IV: MICROBIAL FOOD SPOILAGE

17. SECTION V: MICROBIAL FOODBORNE DISEASES

18. SECTION VI: CONTROL OF MICROORGANISMS IN FOODS

19. SECTION VII MICROBIAL DETECTION AND FOOD SAFETY

20. Appendix A: Predictive Modeling of Microbial Growth in Food

21. Appendix B: Regulatory Agencies Monitoring Microbiological Safety of Foods in the United States

22. Appendix C: Hazard Analysis Critical Control Points

23. Index