Fundamental Food Microbiology, Third Edition - Fuad Fathir

Chapter 11
Biochemistry of Some Beneficial Traits ..............................................................137
Chapter 12
Genetics of Some Beneficial Traits .....................................................................151
Chapter 13
Starter Cultures and Bacteriophages ....................................................................173
Chapter 14
Microbiology of Fermented Food Production .....................................................183
Chapter 15
Intestinal Beneficial Bacteria ...............................................................................209
Chapter 16
Food Biopreservatives of Microbial Origin .........................................................225
Chapter 17
Food Ingredients and Enzymes of Microbial Origin ...........................................243
Section IV
Microbial Food Spoilage ................................................................255
Chapter 18
Important Factors in Microbial Food Spoilage ...................................................257
Chapter 19
Spoilage of Specific Food Groups .......................................................................269
Chapter 20
New Food Spoilage Bacteria in Refrigerated Foods ...........................................289
Chapter 21
Food Spoilage by Microbial Enzymes................................................................. 305
Chapter 22
Indicators of Microbial Food Spoilage ................................................................313
Section V
Microbial Foodborne Diseases .......................................................321