✦ LIBER ✦

B. H. Lee: Fundamentals of Food Biotechnology. XVI and 431 pages, numerous figures and tables. VCH Publishers, Inc., New York, Weinheim, Cambridge 1966. Price 185,00 DM.

✍ Scribed by Grzybowski, R. A.

Publisher: John Wiley and Sons
Year: 1997
Tongue: English
Weight: 167 KB
Volume: 41
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19970410417

No coin nor oath required. For personal study only.

✦ Synopsis

BuchbesprechungedBook Reviews

Part V deals with miscellaneous applications of microbiological testing such as starter cultures, factory equipment, atmosphere and personnel.

Each chapter contains a reference list of relevant literature. Moreover, a list of suggested readings are given, which include publications in English, especially from 1990-1994. In this way the reader can obtain information about recent developments in applied food microbiology (e. g. polymerase chain reaction), techniques in nucleic acid probes, and ELISA tests. The overall well-edited book is not only a successful completion of the four volume set of a handbook-like working material for the food microbiologist, but it is also highly recommendable reading for biochemists, food chemists and technologists interested in microbiological problems.

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