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Fourier Transform Infrared Spectroscopy in Food Microbiology
by Alvarez-Ordóñez, Avelino.
Authors: Prieto, Miguel.%author. | SpringerLink (Online service) Series: SpringerBriefs in Food, Health, and Nutrition Physical details: VI, 55 p. 9 illus., 8 illus. in color. online resource. ISBN: 1461438136 Subject(s): Chemistry. | Spectroscopy. | Microbiology. | Food science. | Chemistry. | Food Science. | Spectroscopy/Spectrometry. | Applied Microbiology.Online Resources:
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| Item type | Location | Call Number | Status | Date Due |
|---|---|---|---|---|
 E-Book |
AUM Main Library | 641.3 (Browse Shelf) | Not for loan |
1. Technical and methodological aspects of FT-IR spectroscopy in food microbiology research -- 2. FT-IR to assist in taxonomy and identification of foodborne microorganisms -- 3. FT-IR spectroscopy and the study of the microbial response to stress -- 4. FT-IR spectroscopic methods for microbial ecology -- 5. Conclusions and future prospects -- Acknowledgements.- References.
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