The Resource Food Microbiology Laboratory for the Food Science Student : A Practical Approach, by Cangliang Shen, Yifan Zhang, (electronic resource)

Food Microbiology Laboratory for the Food Science Student : A Practical Approach, by Cangliang Shen, Yifan Zhang, (electronic resource)

Label
Food Microbiology Laboratory for the Food Science Student : A Practical Approach
Title
Food Microbiology Laboratory for the Food Science Student
Title remainder
A Practical Approach
Statement of responsibility
by Cangliang Shen, Yifan Zhang
Creator
Contributor
Author
Provider
Subject
Language
eng
Summary
This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process
http://library.link/vocab/creatorName
Shen, Cangliang
Image bit depth
0
LC call number
Z5185.F66
Literary form
non fiction
http://library.link/vocab/relatedWorkOrContributorName
  • Zhang, Yifan.
  • SpringerLink
http://library.link/vocab/subjectName
  • Life sciences
  • Microbiology
  • Food
  • Life Sciences
  • Food Microbiology
  • Food Science
  • Applied Microbiology
Label
Food Microbiology Laboratory for the Food Science Student : A Practical Approach, by Cangliang Shen, Yifan Zhang, (electronic resource)
Instantiates
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Chapter 1. Food Microbiology Laboratory Safety and Notebook Record -- Chapter 2. Staining Technology and Bright-field Microscope Use -- Chapter 3. Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating -- Chapter 4. Isolation of Foodborne Pathogens on Selective, Differentiate and Enrich Medium by Streak-plating -- Chapter 5. Enumeration of Aerobic Plate Counts, Coliforms and Escherichia coli of Organic Fruit Juice on Petrifilm -- Chapter 6. Enumeration and Identification of Staphylococcus Aureus in Chicken Salads -- Chapter 7. Enumeration and Identification Listeria Monocytogenes on Ready-to-eat (RTE) Frankfurters -- Chapter 8. Isolation and Identification of Salmonella and Campylobacter spp. on Broiler Carcasses -- Chapter 9. Thermal Inactivation of Escherichia coli O157:H7 in Non-intact Reconstructed Beef Patties -- Chapter 10. Cultivation of Anaerobic Bacteria in Canned Food -- Chapter 11. Observation and Numeration of Molds from Spoiled Bread -- Chapter 12. PCR Identification of Listeria Monocytogenes in Deli Meat -- Chapter 13. Cheese Making and Characterization -- Chapter 14. Wine and Pickles Making and Characterization -- Chapter 15. Antimicrobial Resistant of Commensal Bacteria from Environment -- Chapter 16. Introduction of Oral Presentation and job Interview Preparation
Dimensions
unknown
Extent
XI, 103 p. 42 illus., 40 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9783319583716
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-3-319-58371-6
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-319-58371-6
Label
Food Microbiology Laboratory for the Food Science Student : A Practical Approach, by Cangliang Shen, Yifan Zhang, (electronic resource)
Publication
Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Chapter 1. Food Microbiology Laboratory Safety and Notebook Record -- Chapter 2. Staining Technology and Bright-field Microscope Use -- Chapter 3. Enumeration of Bacteria in Broth Suspension by Spread and Pour Plating -- Chapter 4. Isolation of Foodborne Pathogens on Selective, Differentiate and Enrich Medium by Streak-plating -- Chapter 5. Enumeration of Aerobic Plate Counts, Coliforms and Escherichia coli of Organic Fruit Juice on Petrifilm -- Chapter 6. Enumeration and Identification of Staphylococcus Aureus in Chicken Salads -- Chapter 7. Enumeration and Identification Listeria Monocytogenes on Ready-to-eat (RTE) Frankfurters -- Chapter 8. Isolation and Identification of Salmonella and Campylobacter spp. on Broiler Carcasses -- Chapter 9. Thermal Inactivation of Escherichia coli O157:H7 in Non-intact Reconstructed Beef Patties -- Chapter 10. Cultivation of Anaerobic Bacteria in Canned Food -- Chapter 11. Observation and Numeration of Molds from Spoiled Bread -- Chapter 12. PCR Identification of Listeria Monocytogenes in Deli Meat -- Chapter 13. Cheese Making and Characterization -- Chapter 14. Wine and Pickles Making and Characterization -- Chapter 15. Antimicrobial Resistant of Commensal Bacteria from Environment -- Chapter 16. Introduction of Oral Presentation and job Interview Preparation
Dimensions
unknown
Extent
XI, 103 p. 42 illus., 40 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9783319583716
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other control number
10.1007/978-3-319-58371-6
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote
System control number
(DE-He213)978-3-319-58371-6

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