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100   $a20071205d2008      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aFood microbiology$b[electronic resource] $ean introduction /$fThomas J. Montville and Karl R. Matthews
205   $a2nd ed.
210   $aWashington, DC $cASM Press$dc2008
215   $a1 online resource (448 p.)
300   $aDescription based upon print version of record.
311   $a1-55581-396-8 
320   $aIncludes bibliographical references and index.
327   $aContents; 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; Index
330   $aThis 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.
606   $aFood$xMicrobiology
615  0$aFood$xMicrobiology.
676   $a664.001579
700   $aMontville$b Thomas J$079375
701   $aMatthews$b Karl R$0312820
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9911004782503321
996   $aFood microbiology$9807358
997   $aUNINA