A Guide to Microorganisms and Their Control (Guideline): 68

A guide to microorganisms and their control supplements existing work on food microbiology, presenting information in an easy to read format, making it accessible to non-microbiologists. The Guideline answers common microbiological questions, making it an essential reference for new product development and during the reformulation of existing products. It contains a series of monographs on the pathogens and spoilage organisms of most concern to the food and drink industry.