Laboratory Technique

This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent, and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process.

This valuable resource covers the principles of analytical instrumentation used by today's chemists and biologists and presents important advances in instrumentation, such as the drive to miniaturise and lab-on-a-chip devices. In terms of the lab-based analytical instrumentation, the five main categories of technique—spectroscopic, chromatographic, electrochemical, imaging and thermoanalytical, are included and presented in a practical, not theoretical way.

Praise for The Laboratory Handbook by Gary S. Coyne& "This is probably the most useful volume I have encountered for many years and should be made compulsory reading for all those involved in research, particularly new research students." - Chromatographia "The book will be valuable for readers needing to understand the theory and proper using, cleaning, and storing methods of laboratory equipment. Safety issues are thoroughly covered.

ELISA technique application in diagnosis poultry diseases