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Autore: | Matthews Karl R. |
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 |
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 |
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.: | 9910823526103321 |
Lo trovi qui: | Univ. Federico II |
Opac: | Controlla la disponibilità qui |