Since I imagine that Microbiology has advanced a great deal since this came out, it might be a bit out of date, but what do you expect from a book printed in 1972? I happen to own the fifteenth edition, so it doesn’t even have an ISBN, though I don’t know if that is the case, or if it just isn’t on the database or whatever yet. The only problem I have with it is not really the fault of the book, but one of the field it covers. It sounds pretty interesting actually.Īll in all, this was an excellent resource. Like the first one it references in that section happens to be Granulomatous Hypersensitivity by W.L. So if you feel like reading about Immunology, it has some papers and books for you to peruse.
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All three areas of food microbiologybeneficial, spoilage, and pathogenic microbiologyare expanding and progressing at an incredible. It is somewhat exhaustive actually, though I suppose it could have gone more in depth…Īlthough when you speak of depth, it does contain references to further reading at the end of each chapter. Golden era of food microbiology has begun. It also lists some other chemicals that do various things to bacteria, fungi, protists, viruses and other such things. For instance, it shows the chemical composition of penicillin. So it demonstrates ATP cycles and other metabolic functions, it shows the physiology of bacteria and fungi and other microorganisms, and it shows some ways to combat those organisms. You open it up, and there’s a picture of a bacteria culture, next page, BAM!, logarithms in your face. Since it is an advanced course of biology and whatnot, and it is for a college level course, it pulls no punches in showing you organic chemistry and mathematics that pertain to cell populations and stuff like that. I know it is a bit of a tautology to say so in such a manner, but I cannot express it in any other way. So it demonstra Zinsser Microbiology is a wonderful textbook on Microbiology. Zinsser Microbiology is a wonderful textbook on Microbiology.