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Food microbiology : an introduction / / Karl 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



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Autore: Matthews Karl R. Visualizza persona
Titolo: Food microbiology : an introduction / / Karl 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 Visualizza cluster
Pubblicazione: Washington, District of Columbia : , : ASM Press, , 2017
2017
Edizione: Fourth edition.
Descrizione fisica: 1 online resource (617 pages) : illustrations (some color)
Disciplina: 664.001/579
Soggetto topico: Food - Microbiology
Classificazione: 664.001/579
588.51
498.54
Persona (resp. second.): KnielKalmia E.
MontvilleThomas J.
Note generali: Rev. ed. of Food microbiology : an introduction / Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel. 3rd ed. 2012
Includes bibliographical references and index
Nota di bibliografia: Includes bibliographical references and index.
Sommario/riassunto: Food 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.
Titolo autorizzato: Food microbiology  Visualizza cluster
ISBN: 1-68367-312-3
1-5231-1257-3
1-55581-939-7
Formato: Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione: Inglese
Record Nr.: 9910792872203321
Lo trovi qui: Univ. Federico II
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Serie: ASM Bks.