Upon this title, Anwaa Agri put this universitary book on line for free.
Historical Background,
Habitats, taxonomy, and growth parameters
Complete list of microorganisms in foods
Determing microorganisms and/or their products in foods
Food protection and some properties of psychotroph, thermophiles, and radiation-resistant bacteria
Indicators of food safety, principles of quality control
Foodborne diseases
A specific chapter is dedicated to Fruit and Vegetables (pp12-148). But they are also in other parts of the book, when relevant.
This book is complete and precise, unavoidable for quality managers and scientists in microbiology.
