This unique, illustrated dictionary of microbiology covers the whole field of pure and applied microbiology in one volume. It reflects the latest developments in the field, features entries from concise definitions of terms to review-length articles. With its wide-ranging description of different areas of microbiology, this illustrated dictionary is an indispensable reference for every researcher, lecturer and student.
Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values
The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values catalogs the great variety of common as well as lesser-known fermented foods and beverages.
This #1 selling non-majors microbiology book is praised for its straightforward presentation of complex topics, careful balance of concepts and applications, and proven art that teaches. In its Tenth Edition, Tortora/Funke/Case responds to the #1 challenge of the microbiology course: teaching a wide range of reader levels, while still addressing reader under-preparedness. The Tenth Edition meets readers at their respective skill levels.
More than 50 clinical cases help you excel in your microbiology coursework and on the USMLE Step 1The Case Files series is an award-winning learning system proven to improve exam scores. This series helps you to learn in the context of real patients instead of simply memorizing.
This project started out innocently enough, with the simple goal of providing a resource to students interested in the microbiology of fermented foods. Since1988, when I first developed a course in fermentation microbiology at the University of Nebraska, there has not been a suitable student text on this subject that I could recommend to my students. Pederson’s Microbiology of Food Fermentations had last been published in 1979 and Fermented Foods, by A.H. Rose, was published in 1982.
