Detection and Quantification of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater

This second edition details updated methods and protocols for detection and quantification of bacteria, viruses and protozoan in different food matrices (fresh or processed) and freshwater. Chapters introduce the topic, materials, methods, a step-by-step description, figures, graphs or tables. Tips to avoid mistakes that compromise the analytical technique performance and reduce the working time, ...