Food and Oil Microbiology Testing

Author: Xiang Qi
Publisher:
Publish Date: 2000-01-01
Features: This book, excluding the introduction, is divided into two parts, totaling nine chapters. The first part is the fundamentals of food microbiology (to Chapter 5), focusing on theoretical knowledge. Its main contents include the types, morphology, physiology, ecology, food spoilage, food preservation, and microbial utilization of food microorganisms. The second part is the microbiological testing techniques for grain and oil foods (Chapters 6 to 9), emphasizing experimental skills. Based on national food hygiene standards, it introduces the microbiological testing techniques for grain and oil foods, grains, oilseeds, edible oils, and related auxiliaries, as well as the microbiological monitoring of food production and environmental hygiene. The purpose is to enable scholars to master experimental skills while expanding their theoretical knowledge of microbiology.