The Encyclopedia of Food Microbiology is the largest, most comprehensive resource available in its field. Written by the world’s leading scientists, the Encyclopedia presents a highly-structured distillation of the entire subject of food microbiology—from Acetobacter to Zymomonas. Each of the 348 articles is approximately 4,000 words in length and contains tables, line drawings, black-and-white photographs or electron micrographs, where appropriate. A color plate section is also included in each volume, and the text is designed with several aids to the reader. Purchasers of the print edition can register for initial access to the online version of the Encyclopedia, which has many additional features. This reference work is essential for a wide audience of academic and professional microbiologists in the food industry.

Praise for the Encyclopedia:

"Essential for any library supporting the food industry or related research fields; larger public libraries that have the budget should also acquire." —Eric D. Albright, Duke Medical Center Library, in LIBRARY JOURNAL

“The Encyclopedia is a unique reference focused on one of today's most important disciplines related to food. I would highly recommend this resource…” —Michael P. Doyle, Director, CENTER FOR FOOD SAFETY, UNIVERSITY OF GEORGIA, U.S.A.

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Ordering Information:

Encyclopedia of Food Microbiology
Three-Volume Set with Online Version
Published September 1999
ISBN: 0-12-227070-3