Compendium of the Microbiological Spoilage of Foods and Beverages Kitap pdf indir

Michael Patrick Doyle emekli bir mikrobiyoloji profesörü, mikrobiyolog ve yazardır. Georgia Üniversitesi Tarım ve Çevre Bilimleri Koleji'nde Gıda Mikrobiyolojisi alanında emekli Regents Profesörü ve gıda kaynaklı bakteriyel patojenleri araştırdığı kolejin Gıda Güvenliği Merkezi'nin eski direktörüdür. Biri et yıkama olarak kullanılanlar da dahil olmak üzere çeşitli gıda güvenliği müdahaleleri için patentler geliştirdi. Doyle, Wisconsin-Madison Üniversitesi'nden B.S. Bakteriyolojide (1973), ardından M.S. (1975) ve Ph.D. (1977) UW profesörü ve danışmanı Dr. Elmer Marth'ın yönetiminde Gıda Mikrobiyolojisi'nde.
Doyle, Amerikan Mikrobiyoloji Akademisi'nin bir üyesidir; Amerikan Bilimi Geliştirme Derneği; Amerikan Mikrobiyoloji Derneği; Uluslararası Gıda Koruma Birliği; Ulusal Akademiler Tıp Enstitüsü; Ulusal Mucitler Akademisi; Phi Kappa Phi; Sigma Xi; ve Gama Sigma Delta.

Compendium of the Microbiological Spoilage of Foods and Beverages kitap pdf oku ve indir Michael Patrick Doyle

The Compendium of the Microbiological Spoilage of Foods and Beverages is, to our knowledge, the first major publication devoted exclusively to this topic. Comprehensive coverage of microbiological spoilage has been provided by 28 contributors, most of whom have had long and successful careers in the food industry. Their comprehensive experience and knowledge of the microbiological spoilage of foods and beverages and its means of control and prevention have been collected and organized into 12 chapters that include all of the principal food and beverage categories.
This Compendium will be a useful resource for many audiences. It will assist academic and food industry researchers in the development of products and manufacturing processes that will minimize or prevent product spoilage. It will assist quality assurance and engineering personnel in the operation of manufacturing plants so that spoilage is minimized. It is expected that the Compendium will be an important text book for advanced food microbiology classes. It is also likely that public health and non-governmental organizations that are working in developing countries will be able to use information from the Compendium to minimize food spoilage during transportation and storage of foodstuffs, thereby providing their target populations with increased food security.