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100   $a20070614d2008      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aFood microbiology$b[electronic resource] /$fMartin R. Adams and Maurice O. Moss
205   $a3rd ed.
210   $aCambridge, UK $cRSC Pub.$dc2008
215   $a1 online resource (478 p.)
300   $aDescription based upon print version of record.
311   $a0-85404-284-9 
320   $aIncludes bibliographical references (p. [440]-446) and index.
327   $a9780854042845; 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; 447-463
330   $aThis 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 microbio
606   $aFood$xMicrobiology
606   $aSanitary microbiology
615  0$aFood$xMicrobiology.
615  0$aSanitary microbiology.
676   $a664.001579
700   $aAdams$b M. R$01563944
701   $aMoss$b M. O$01563945
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910778307903321
996   $aFood microbiology$93832710
997   $aUNINA