Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, bi

Basic methods; Techniques for the microbiological examination of foods; Microbiological examination of especific foods; Schemes for the identification of microo

As a group of organisms that are too small to see and best known for being agents of disease and death, microbes are not always appreciated for the numerous sup

This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to foo

Designed for major and non-major students taking an introductory level microbiology lab course. Whether your course caters to pre-health professional students,