M. Jay's Books

Modern Food Microbiology

By: James M. Jay,Martin J. Loessner,David A. Golden

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Modern Food Microbiology

By: James M. Jay,Martin J. Loessner,David A. Golden

With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

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Page Count

789

Publisher

Springer Science & Business Media

Published Date

ISBN 10

0387234136

ISBN 13

9780387234137

Modern Food Microbiology

By: James M. Jay

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Modern Food Microbiology

By: James M. Jay

This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology offoodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps. 4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.

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Page Count

669

Publisher

Springer Science & Business Media

Published Date

ISBN 10

1461574765

ISBN 13

9781461574767

The Ernst & Young Business Plan Guide

By: Brian R. Ford,Jay M. Bornstein,Patrick T. Pruitt,Ernst & Young LLP

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The Ernst & Young Business Plan Guide

By: Brian R. Ford,Jay M. Bornstein,Patrick T. Pruitt,Ernst & Young LLP

In today's competitive business environment, a well thought out business plan is more important than ever before. Not only can it assist you in raising the money needed to start or expand a business-by attracting the interest of potential investors-but it can also help you keep tabs on your progress once the business is up and running. Completely revised and updated to reflect today's dynamic business environment, The Ernst & Young Business Plan Guide, Third Edition leads you carefully through every aspect involved in researching, writing, and presenting a winning business plan. Illustrating each step of this process with realistic examples, this book goes far beyond simply discussing what a business plan is. It explains why certain information is required, how it may best be presented, and what you should be aware of as both a preparer and reviewer of such a proposal. Divided into three comprehensive parts, The Ernst & Young Business Plan Guide, Third Edition outlines the essential elements of this discipline in a straightforward and accessible manner. Whether you're considering starting, expanding, or acquiring a business, the information found within these pages will enhance your chances of success. * Advice on how to write and develop business plans * A realistic sample plan * All new sections on funding and financing methodswith provisions for restructuring and bankruptcy * Tips for tailoring plans to the decision makers

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Page Count

262

Publisher

John Wiley & Sons

Published Date

ISBN 10

1118039165

ISBN 13

9781118039168

Monsters of the Gévaudan

The Making of a Beast

By: Jay M. Smith

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Monsters of the Gévaudan

The Making of a Beast

By: Jay M. Smith

In a brilliant, original rendition, Monsters of the Gévaudan revisits a spellbinding French tale that has captivated imaginations for over two hundred years, and offers the definitive explanation of the strange events that underlie this timeless story. In 1764 a peasant girl was killed and partially eaten while tending a flock of sheep. Eventually, over a hundred victims fell prey to a mysterious creature, or creatures, whose cunning and deadly efficiency terrorized the region and mesmerized Europe. The fearsome aggressor quickly took on mythic status, and the beast of the Gévaudan passed into French folklore. What species was this killer, why did it decapitate so many of its victims, and why did it prefer the flesh of women and children? Why did contemporaries assume that the beast was anything but a wolf, or a pack of wolves, as authorities eventually claimed, and why is the tale so often ignored in histories of the ancien régime? Smith finds the answer to these last two questions in an accident of timing. The beast was bound to be perceived as strange and anomalous because its ravages coincided with the emergence of modernity itself. Expertly situated within the social, intellectual, cultural, and political currents of French life in the 1760s, Monsters of the Gévaudan will engage a wide range of readers with both its recasting of the beast narrative and its compelling insights into the allure of the monstrous in historical memory.

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Page Count

392

Publisher

Harvard University Press

Published Date

ISBN 10

0674061322

ISBN 13

9780674061323

From Complexity to Simplicity

Unleash Your Organisation's Potential

By: S. Collinson,M. Jay

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From Complexity to Simplicity

Unleash Your Organisation's Potential

By: S. Collinson,M. Jay

Complexity is slowing companies down, costing them on average 10% of their profits. Based on cutting-edge research, this practical 'how to' guide will show businesses how to remove complexity to boost profits and morale.

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Page Count

304

Publisher

Palgrave Macmillan

Published Date

ISBN 10

1349434957

ISBN 13

9781349434954

Book's by M. Jay

Modern Food Microbiology

Modern Food Microbiology

Modern Food Microbiology

Modern Food Microbiology

The Ernst & Young Business Plan Guide

The Ernst & Young Business Plan Guide

Monsters of the Gévaudan

Monsters of the Gévaudan

From Complexity to Simplicity

From Complexity to Simplicity

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