Encyclopedia of Food Microbiology

EUR 940,42

Food microbiology is a topic of increasing concern to the general public, everything from the genetic modification of crops to food safety in packing plants is now in the news. This three-volume encyclopedia pulls it all together for those with a casual interest in how cheese is produced to those looking for information on the effectiveness of ultrasound in killing salmonella on chicken skin. There are over 350 entries of over 4000 words each, authored by over 400 of the world s experts. Each entry begins with a general introduction, suitable for the lay reader, followed by more specific subarticles for the practitioner specialist. For example, the entry on Clostridium starts with an introductory article and is followed by six separate subarticles on detection and other variants of Clostridium. Each subarticle contains its own tables, images, and bibliography. A similar work is Ray Bibek s Fundamental Food Microbiology (CRC Pr., 1996), which the Encyclopedia of Food Microbiology definitely outshines. Essential for any library supporting the food industry or related research fields, larger public libraries that have the budget should also acquire.-Eric D. Albright, Duke Medical Ctr. Lib., Durham, NC Copyright 2000 Reed Business Information, Inc.