Food Biodeterioration and Preservation

“The need for continuous research … is paramount in maintaining the world food supply. It is, therefore, very timely that we should have a text, written by experts, to tell us where we are and where we should be going in the future. Each chapter has an excellent list of references … .The overall value of this book is as an important reference work on the subject, since it gives up-to-date reviews of the present position in each technology. This book can be recommended to chemical and process engineers as a highly useful compendium of information.” (The Chemical Engineer, October 2008)

"Targeted at food scientists and technologists in industry and academia." (Food Manufacturer)

"This book is very informative and would be of use to a wide variety of audiences which require basic or introductory knowledge through to intermediary skills of these concepts." (Microbiology Today)

"Food Biodeterioration and Preservation is directed at food scientists and technologists in industry and academia. Since it covers all the commonly-used methods of food preservation, it will be relevant across the entire food manufacturing industry" (Food Engineering & Ingredients)

“A far reaching survey that should be read by …food manufacturing industry, from agriculture to factories. A top pick for community library science collections.” (Midwest Book Review)