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Modern Food Microbiology

Overview of attention for book
Cover of 'Modern Food Microbiology'

Table of Contents

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    Book Overview
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    Chapter 1 History of Microorganisms in Food
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    Chapter 2 Taxonomy, Role, and Significance of Microorganisms in Foods
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    Chapter 3 Intrinsic and Extrinsic Parameters of Foods That Affect Microbial Growth
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    Chapter 4 Fresh Meats and Poultry
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    Chapter 5 Processed Meats and Seafoods
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    Chapter 6 Vegetable and Fruit Products
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    Chapter 7 Milk, Fermentation, and Fermented and Nonfermented Dairy Products
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    Chapter 8 Nondairy Fermented Foods and Products
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    Chapter 9 Miscellaneous Food Products
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    Chapter 10 Culture, Microscopic, and Sampling Methods
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    Chapter 11 Chemical, Biological, and Physical Methods
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    Chapter 12 Bioassay and Related Methods
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    Chapter 13 Food Protection with Chemicals, and by Biocontrol
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    Chapter 14 Food Protection with Modified Atmospheres
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    Chapter 15 Radiation Protection of Foods, and Nature of Microbial Radiation Resistance
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    Chapter 16 Protection of Foods with Low-Temperatures, and Characteristics of Psychrotrophic Microorganisms
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    Chapter 17 Food Protection with High Temperatures, and Characteristics of Thermophilic Microorganisms
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    Chapter 18 Protection of Foods by Drying
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    Chapter 19 Other Food Protection Methods
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    Chapter 20 Indicators of Food Microbial Quality and Safety
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    Chapter 21 The HACCP and FSO Systems for Food Safety
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    Chapter 22 Introduction to Foodborne Pathogens
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    Chapter 23 Staphylococcal Gastroenteritis
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    Chapter 24 Food Poisoning Caused by Gram-Positive Sporeforming Bacteria
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    Chapter 25 Foodborne Listeriosis
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    Chapter 26 Foodborne Gastroenteritis Caused by Salmonella and Shigella
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    Chapter 27 Foodborne Gastroenteritis Caused by Escherichia coli
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    Chapter 28 Foodborne Gastroenteritis Caused by Vibrio, Yersinia , and Campylobacter Species
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    Chapter 29 Foodborne Animal Parasites
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    Chapter 30 Mycotoxins
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    Chapter 31 Viruses and Some Other Proven and Suspected Foodborne Biohazards
Overall attention for this book and its chapters
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Mentioned by

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1 news outlet
blogs
1 blog
twitter
1 tweeter
wikipedia
2 Wikipedia pages

Readers on

mendeley
182 Mendeley
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Title
Modern Food Microbiology
Published by
Springer Science & Business Media, May 2006
DOI 10.1007/b100840
ISBNs
978-0-387-23180-8, 978-0-387-23413-7
Authors

Jay, James M., Loessner, Martin J., Golden, David A.

Twitter Demographics

The data shown below were collected from the profile of 1 tweeter who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 182 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Portugal 1 <1%
Sudan 1 <1%
Italy 1 <1%
Brazil 1 <1%
Peru 1 <1%
Singapore 1 <1%
Philippines 1 <1%
Unknown 175 96%

Demographic breakdown

Readers by professional status Count As %
Student > Master 46 25%
Student > Bachelor 43 24%
Student > Ph. D. Student 18 10%
Researcher 12 7%
Student > Doctoral Student 10 5%
Other 32 18%
Unknown 21 12%
Readers by discipline Count As %
Agricultural and Biological Sciences 73 40%
Chemistry 20 11%
Biochemistry, Genetics and Molecular Biology 16 9%
Engineering 13 7%
Veterinary Science and Veterinary Medicine 5 3%
Other 21 12%
Unknown 34 19%