Penn State

Catherine N. Cutter - Associate Professor of Food Science, Penn State University Park

Book Title: Food Microbiology: Fundamentals and Frontiers, Second Edition

Author: Michael P. Doyle, Larry R. Beuchat, and Thomas J. Montville

Book Description:

This book is a wonderful resource for all food microbiologists. It discusses various areas related to food microbiology, including microbial spoilage, food-borne pathogenic bacteria, mycotoxigenic molds, viruses, food-borne and waterborne parasites, preservatives and preservation methods, food fermentations, and advanced techniques in food microbiology.


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