02248nam 2200529 a 450 991100478250332120230721013645.01-283-03427-197866130342741-55581-611-8(CKB)2670000000058301(EBL)605170(OCoLC)689997363(SSID)ssj0000458039(PQKBManifestationID)11329089(PQKBTitleCode)TC0000458039(PQKBWorkID)10422066(PQKB)11277221(MiAaPQ)EBC605170(EXLCZ)99267000000005830120071205d2008 uy 0engur|n|---|||||txtccrFood microbiology[electronic resource] an introduction /Thomas J. Montville and Karl R. Matthews2nd ed.Washington, DC ASM Pressc20081 online resource (448 p.)Description based upon print version of record.1-55581-396-8 Includes bibliographical references and index.Contents; Preface; About the Authors; SECTION I: Basics of Food Microbiology; SECTION II: Gram-Negative Foodborne Pathogenic Bacteria; SECTION III: Gram-Positive Foodborne Pathogenic Bacteria; SECTION IV: Other Microbes Important in Food; SECTION V: Control of Microorganisms in Food; Glossary; Answers to Puzzles; IndexThis impressive second edition by Thomas Montville and Karl Matthews builds upon the earlier edition's success covering the complex field of food microbiology while also motivating students to venture beyond memorization to a broader understanding of the concepts. Organized into five major sections, which can be taught in any order, this new edition adds important new details, including expanded coverage of food fermentations.FoodMicrobiologyFoodMicrobiology.664.001579Montville Thomas J79375Matthews Karl R312820MiAaPQMiAaPQMiAaPQBOOK9911004782503321Food microbiology807358UNINA