Food Spoilage Characteristics of Chryseobacterium Species
by Annchen Mielmann (9783639159875)

Food Spoilage Characteristics of Chryseobacterium Species
 

Annchen Mielmann


Release Date: 01 June 2009
Format: Paperback
Pages: 132
Category: Microbiology
Publisher: VDM Verlag
ISBN: 9783639159875
ISBN-10: 363915987X



The food spoilage potential of the genus Chryseobacterium is the ability of a pure culture of this genus to produce the metabolites that are associated with the spoilage of a particular food product. A careful combination of microbial, sensory and chemical analyses are required to determine the food spoilage potential of the genus Chryseobacterium. The role and significance of the genus Chryseobacterium in food and their proven and potential significance as food spoilage bacteria have not been studied in equal detail as the taxonomy and nomenclature of this genus and this has been the main reason for further research. It was regarded as necessary to obtain a better understanding of the characteristics of these organisms pertaining to their food spoilage potential. The purpose of this book would be to add to the knowledge on this genus and in the process inform the food scientist of the practical implications of food contamination by this group of microorganisms.

AUD $121.95

 This title is not held in stock & is ordered from suppliers, subject to availability.



Write a customer review of Food Spoilage Characteristics of Chryseobacterium Species.



If you like this title please tell others:

tell others

post to your Facebook wall post on Twitter post on Digg recommend to Stumbleupon bookmark on Delicious RSS feed send to a friend


Australian BookShop
Australian Bookshop. Established 2003
Search
Shopping Cart Customer Support


HolisticPage
International Online Store
of Inspiration
we ship everywhere
Australia Post
Australia Wide
.
Worldwide