Food microbiology : an introduction / / Karl R. Matthews, Department of Food Science, Rutgers University, New Brunswick, New Jersey, Kalmia E. Kniel, Department of Animal and Food Sciences, University of Delaware, Newark, Delaware, Thomas J. Montville, Department of Food Science, Rutgers University, New Brunswick, New Jersey

• Record Nr.: UNINA9910792872203321
• Autore: Matthews Karl R.
• Pubbl/distr/stampa: Washington, District of Columbia : , : ASM Press, , 2017; 2017
• ISBN: 1-68367-312-3; 1-5231-1257-3; 1-55581-939-7
• Edizione: [Fourth edition.]
• Descrizione fisica: 1 online resource (617 pages) : illustrations (some color)
• Collana: ASM Bks.
• Classificazione: 664.001/579; 588.51; 498.54
• Disciplina: 664.001/579
• Soggetti: Food - Microbiology
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Rev. ed. of Food microbiology : an introduction / Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel. 3rd ed. 2012; Includes bibliographical references and index
• Nota di bibliografia: Includes bibliographical references and index.
• Sommario/riassunto: Food Microbiology clarifies complex topics in the field of food microbiology and encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply.

Kidney & blood pressure research

• Record Nr.: UNINA9910145995203321
• Pubbl/distr/stampa: Basel ; ; New York, : Karger Medical and Scientific Publishers, ©1996-
• ISSN: 1423-0143
• Descrizione fisica: 1 online resource
• Soggetti: Kidneys; Kidneys - Diseases; Blood pressure; Blood pressure - Diseases; Blood Pressure; Hypertension, Renal; Kidney; Kidney Diseases; Malalties del ronyó; Hipertensió; Periodical; Periodicals.; Revistes electròniques.
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Periodico
• Note generali: Title from cover.; Table of contents also available online via the World Wide Web.; Refereed/Peer-reviewed