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[null,"1.","Record Nr.",null,"UNINA9911004782503321"]
[null,null,"Autore",null,"Montville Thomas J"]
[null,null,"Titolo",null,"Food microbiology [[electronic resource] ] : an introduction / / Thomas J. Montville and Karl R. Matthews"]
[null,null,"Pubbl/distr/stampa",null,"Washington, DC, : ASM Press, c2008"]
[null,null,"ISBN",null,"1-283-03427-1"]
[{"$nulls":4},"9786613034274"]
[{"$nulls":4},"1-55581-611-8"]
[null,null,"Edizione",null,"[2nd ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (448 p.)"]
[null,null,"Disciplina",null,"664.001579"]
[null,null,"Soggetti",null,"Food - Microbiology"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"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; Index"]
[null,null,null,"Sommario/riassunto","This 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."]