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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
Table of Contents:
  • Basics of Food Microbiology
  • Gram-Negative Foodborne Pathogenic Bacteria
  • Gram-Positive Foodborne Pathogenic Bacteria
  • Other Microbes Important in Food
  • Control of Microorganisms in Food.