Food Microbiology: An Introduction 4th Edition

Dive into the fascinating world of food microbiology with the 4th Edition of Food Microbiology: An Introduction by Thomas J. Montville. This comprehensive text offers an in-depth exploration of the microorganisms that influence food safety, quality, and preservation. Featuring the latest research and case studies, this edition highlights critical topics such as pathogenic bacteria, fermentation processes, and spoilage organisms. Each chapter is designed for clarity, integrating visual aids to enhance understanding. Perfect for students and professionals alike, this book is an essential resource for anyone looking to deepen their knowledge of food microbiology and its impact on the food industry.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.