02386nam 2200577Ia 450 991077830790332120200520144314.01-62198-161-41-84755-794-5(CKB)1000000000791376(EBL)1185531(SSID)ssj0000379357(PQKBManifestationID)11937964(PQKBTitleCode)TC0000379357(PQKBWorkID)10365391(PQKB)11771193(MiAaPQ)EBC1185531(Au-PeEL)EBL1185531(CaPaEBR)ebr10618765(OCoLC)506364792(PPN)198473958(EXLCZ)99100000000079137620070614d2008 uy 0engur|n|---|||||txtccrFood microbiology[electronic resource] /Martin R. Adams and Maurice O. Moss3rd ed.Cambridge, UK RSC Pub.c20081 online resource (478 p.)Description based upon print version of record.0-85404-284-9 Includes bibliographical references (p. [440]-446) and index.9780854042845; i_vi; v; vi; vii_xiv; 001_004; 005_019; 020_062; 063_118; 119_157; 158_181; 182_269; 270_309; 310_369; 370_395; 396_439; 440_446; 447-463This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbioFoodMicrobiologySanitary microbiologyFoodMicrobiology.Sanitary microbiology.664.001579Adams M. R1563944Moss M. O1563945MiAaPQMiAaPQMiAaPQBOOK9910778307903321Food microbiology3832710UNINA