Laboratory Experiments in Food Microbiology: Instructor Manual - Shori, Amal Bakr
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This practical book is extended to the previous book entitled "laboratory experiments in food microbiology: student manual". This book provides a guide for the instructor for all experiments and answers key for all questions on the experiments. This book included 12 applicable science experiments for food microbiology. The overall topics covered in this book including factors affect the microbial growth, milk fermentation and bacterial growth curve, food spoilage in fruits and vegetables and milk, food preservation methods, microbiology of water and isolation and identification of pathogenic bacteria from meat products.…mehr

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Produktbeschreibung
This practical book is extended to the previous book entitled "laboratory experiments in food microbiology: student manual". This book provides a guide for the instructor for all experiments and answers key for all questions on the experiments. This book included 12 applicable science experiments for food microbiology. The overall topics covered in this book including factors affect the microbial growth, milk fermentation and bacterial growth curve, food spoilage in fruits and vegetables and milk, food preservation methods, microbiology of water and isolation and identification of pathogenic bacteria from meat products.
Autorenporträt
Amal Bakr Shori nació en Arabia Saudí. Tras licenciarse en Biología, obtuvo una beca de la King Abdul Allah Grant (Arabia Saudí) para cursar un máster y un doctorado en Biotecnología Alimentaria en la Universidad de Malaya (Malasia). Actualmente es profesora adjunta en la Facultad de Ciencias de la Universidad Rey Abdulaziz.