Okay, here is the translation following your instructions: Food Microbiology Basics and Experimental Techniques

Author: Wan Ping
Publisher:
Publish Date: 2004-08-01
Features: This book is suitable for students majoring in higher vocational food processing technology, food nutrition and testing, food storage and marketing, food machinery and management, food biotechnology, agricultural and livestock special product processing, agricultural technology, agricultural product safety inspection, and related fields. The book is written according to the occupational training objectives specified for higher vocational education in food-related majors. The entire book is divided into 6 chapters. Chapters 1–4 cover microbial basics, providing a concise introduction to fundamental knowledge in microbiology and discussing the basic principles of microbial life activities (such as microbial groups and morphology, growth, ecology, immunology, and food spoilage). Chapter 5 focuses on practical microbial technology, introducing microorganisms related to food production. Chapter 6 covers experimental techniques, including basic operations in microbiology experiments, applied microbiology experimental techniques, and food hygiene inspection techniques.