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Modern Food Microbiology

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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
Attention for Chapter 13: Food Protection with Chemicals, and by Biocontrol
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Chapter title
Food Protection with Chemicals, and by Biocontrol
Chapter number 13
Book title
Modern Food Microbiology
Published by
Springer, Boston, MA, January 2005
DOI 10.1007/0-387-23413-6_13
Book ISBNs
978-0-387-23180-8, 978-0-387-23413-7
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 50 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United Kingdom 1 2%
United States 1 2%
Argentina 1 2%
Costa Rica 1 2%
Unknown 46 92%

Demographic breakdown

Readers by professional status Count As %
Student > Master 8 16%
Student > Ph. D. Student 6 12%
Student > Doctoral Student 5 10%
Professor 5 10%
Researcher 3 6%
Other 12 24%
Unknown 11 22%
Readers by discipline Count As %
Agricultural and Biological Sciences 23 46%
Biochemistry, Genetics and Molecular Biology 3 6%
Engineering 3 6%
Chemistry 3 6%
Immunology and Microbiology 2 4%
Other 1 2%
Unknown 15 30%