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Antimicrobials in Food - Food Science and Technology P. Michael Davidson 4.º edición
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Antimicrobials in Food - Food Science and Technology
P. Michael Davidson
For three editions, Antimicrobials in Foods, has been the must-have resource for those interested in food antimicrobials. Included in this edition are details on naturally occurring antimicrobials from animal, plant, and microbial sources, updates on hurdle technology approaches, and mechanisms of action, resistance, and stress adaptation.
832 pages, 101 Tables, black and white; 69 Illustrations, black and white
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 11 de noviembre de 2020 |
| ISBN13 | 9780367178789 |
| Editores | Taylor & Francis Ltd |
| Páginas | 810 |
| Dimensiones | 261 × 184 × 52 mm · 1,67 kg |
| Lengua | Inglés |
| Editor | David, Jairus R. D. (JRD Food Technology Consulting, LLC) |
| Editor | Davidson, P. Michael (University of Tennessee, Knoxville, USA) |
| Editor | Taylor, T. Matthew (Professor, Texas A&M) |
