TY  - BOOK
AU  - Bell, Chris
AU  - Neaves, Paul
AU  - Williams, Anthony P.
TI  - Food microbiology and laboratory practice
SN  - 0632063815
U1  - 576.163 
PY  - 2005///
CY  - UK
PB  - Blackwell Science
KW  - Food Microbiology
KW  - Laboratory Practice
N1  - 1 The Structure and Habit of Microorganisms. 
2 Factors Affecting the Growth, Survival and Death of Microorganisms
3 Fundamentals of the Microbial Ecology of Foods I: Food Spoilage and Food-borne Illness
4 Fundamentals of the Microbial Ecology of Foods II: Food Preservation and Fermentation
5 Applications of Microbiology in the Food Industry
6 Laboratory Design and Equipment
7 Laboratory Operation and Practice
8 Laboratory Standards of Operation: Accreditation and Documentation
9 Conventional Microbiological Methods I: Equipment, Basic Techniques and Obtaining Samples 
10 Conventional Microbiological Methods II: Microbiological Examination of Samples
11 Confirmation Tests
12 Introduction to  Alternative Microbiological Methods Glossary of Terms
References
Index
ER  -