Description: The Encyclopedia of Food Microbiology is the largest comprehensive reference source for current knowledge in food microbiology. Consisting of nearly 400 articles in three volumes, and written by the world's leading scientists, the Encyclopedia presents a highly structured distillation of the whole field -- from Acetobacter to Zymomonas. A color plate section is included and the entire work is also available in an online version with full color illustrations and complete search facilities.

Each article in the Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs where appropriate. The articles critically review the current state of knowledge of the topic in question and are standalone. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely.

The Encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme. The online version with its easy searchability and full color will particularly appeal to teachers.

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