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Modern Food Microbiology
For most semester courses with a 3-credit lecture and accompanying 2 or 3 credit laboratory, only
about 65-70% of the material in this text is likely to be covered. The remainder is meant for reference
puiposes.
The following individuals assisted us by critiquing various parts or sections of this edition, and we
extend special thanks to each: B. P. Hedlund, K. E. Kesterson, J. Q. Shen, and H. H. Wang. Those who
assisted with the previous six editions are acknowledged in the respective editions.
Modern Food Microbiology
For most semester courses with a 3-credit lecture and accompanying 2 or 3 credit laboratory, only
about 65-70% of the material in this text is likely to be covered. The remainder is meant for reference
puiposes.
The following individuals assisted us by critiquing various parts or sections of this edition, and we
extend special thanks to each: B. P. Hedlund, K. E. Kesterson, J. Q. Shen, and H. H. Wang. Those who
assisted with the previous six editions are acknowledged in the respective editions.