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100   $a20171019h20172017  uy             0
101 0 $aeng
135   $aurcnu||||||||
181   $2rdacontent
182   $2rdamedia
183   $2rdacarrier
200 10$aFood microbiology $ean introduction /$fKarl 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
205   $aFourth edition.
210  1$aWashington, District of Columbia :$cASM Press,$d2017.
210  4$d2017
215   $a1 online resource (617 pages) $cillustrations (some color)
225 1 $aASM Bks.
300   $aRev. ed. of Food microbiology : an introduction / Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel. 3rd ed. 2012
300   $aIncludes bibliographical references and index
311   $a1-55581-938-9 
320   $aIncludes bibliographical references and index.
330   $aFood Microbiology clarifies complex topics in the field of food microbiology and encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply.
410  0$aASM Bks.
606   $aFood$xMicrobiology
615  0$aFood$xMicrobiology.
676   $a664.001/579
686   $a664.001/579$2njb/09
686   $a588.51$2njb/09
686   $a498.54$2njb/09
700   $aMatthews$b Karl R.$0312820
702   $aKniel$b Kalmia E.
702   $aMontville$b Thomas J.
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910823526103321
996   $aFood microbiology$93913775
997   $aUNINA