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Lynne McLandsborough - Food Microbiology
Laboratory
Publisher: CRC | 2003-06-15 | ISBN: 0849312671 | PDF |
200 pages | 2.05 MB


Based on lab experiments developed
for food science and microbiology courses at the University of
Massachusetts, this manual presents a sequence of well-tested,
student-proven, and thoroughly outlined experiments for use in a
one-semester introductory food microbiology course. It presents 14
exercises that incorporate traditional testing techniques as well as
rapid method testing techniques. An instructor's manual is also
available with qualifying course adoptions. Covering topics such as E.
coli, Staph, and Salmonella detection, thermal destruction of
microorganisms, and using PCR to confirm Listeria monocytogenes, the
manual provides students with hands-on experience with methods often
used by industry for enumerating microorganisms.

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