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Practical Food Microbiology and Technology

by Harry H. Weiser. 345 pp., 36 tables, 37 figures. The Avi Publishing Company, Inc., 10 Wilton Road, Westport, Connecticut

University of Illinois, Urbana

ABSTRACT

The author states in the preface, "The purpose of this book is to emphasize a few basic concepts that are related to some of the biochemical changes induced by microorganisms from a practical viewpoint in processing certain foods." An examination of the table of contents, with its 22 chapter headings, indicates a good choice of subject matter. This title coverage is appropriate to modern-day Food Microbiology and Technology and should serve quite adequately to develop basic concepts. However, as one reads the text his enthusiasm diminishes, as miscellaneous facts are not always related to basic concepts. Likewise, there are numerous typographical and mechanical errors as well as errors of omission and commission.

The author elects to provide a rather detailed account of vinegar production but fails entirely to mention the more modern submerged culture procedures. Each chapter is developed in outline form and extensive use is made of bold-print headings.