دانلود کتاب Modelling microorganisms in food

While predictive microbiology has made a major contribution to food safety, there remain many uncertainties, e.g. growing evidence that traditional microbial inactivation models do not always fit the experimental data and an awareness that bacteria of one population do not behave homogeneously, that they may interact and behave differently in different food systems. These problems are all the more important because of the growing interest in minimal processing techniques that operate closer to death, survival and growth boundaries and thus require a greater precision from models. Edited by leading authorities, this collection reviews current developments in quantitative microbiology. Part one discusses best practice in constructing quantitative models and part two looks at specific areas in new approaches to modelling microbial behaviour.