02395nam 2200601 450 991082352610332120200520144314.01-68367-312-31-5231-1257-31-55581-939-7(CKB)3710000001103910(MiAaPQ)EBC5042348(MiAaPQ)EBC7147386(Au-PeEL)EBL7147386(JP-MeL)3000111268(Au-PeEL)EBL5042348(CaPaEBR)ebr11445752(OCoLC)971615463(EXLCZ)99371000000110391020171019h20172017 uy 0engurcnu||||||||rdacontentrdamediardacarrierFood 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 JerseyFourth edition.Washington, District of Columbia :ASM Press,2017.20171 online resource (617 pages) illustrations (some color)ASM Bks.Rev. ed. of Food microbiology : an introduction / Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel. 3rd ed. 2012Includes bibliographical references and index1-55581-938-9 Includes bibliographical references and index.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.ASM Bks.FoodMicrobiologyFoodMicrobiology.664.001/579664.001/579njb/09588.51njb/09498.54njb/09Matthews Karl R.312820Kniel Kalmia E.Montville Thomas J.MiAaPQMiAaPQMiAaPQBOOK9910823526103321Food microbiology3913775UNINA