Food Microbiology: An Introduction (ASM Books)
by Karl R. Matthews, Kalmia E. Kniel, Thomas J. Montville
An introductory guide to food microbiology that explores microorganisms, food safety principles, and preservation methods for students and professionals.
About This Book
Food Microbiology: An Introduction provides an accessible overview of the role of microorganisms in food systems.
The text covers fundamental concepts related to food safety, spoilage, and preservation techniques.
Readers are introduced to the basic principles of microbiology as they apply to food production and handling.
The book serves as an entry point for students and professionals seeking to understand microbial interactions with food.
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