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Food microbiology : an introduction /

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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 sect...

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Bibliographic Details
Main Author: Montville, Thomas J.
Corporate Author: Knovel (Firm)
Other Authors: Matthews, Karl R.
Format: eBook
Language:English
Published: Washington, DC : ASM Press, [2008]
Edition:2nd ed.
Subjects:
Food > Microbiology.
Food.
Microbiology.
Science.
Natural history.
Engineering.
Chemical engineering.
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Summary: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.
Item Description:Electronic resource.
Physical Description:1 online resource (xviii, 428 pages) : illustrations (some color)
Bibliography:Includes bibliographical references and index.
ISBN:9781613442715
1613442718
9781555816117
1555816118