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Encyclopedia of food microbiology /

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Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in th...

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Batt, Carl A. (Editor), Tortorello, Mary Lou (Editor)
Format: eBook
Language:English
Language Notes:Text in English.
Published: Amsterdam : Academic Press, Elsevier, Ltd., [2014].
Edition:2nd edition.
Subjects:
Food > Microbiology.
Mycology.
Mycology
Mycologie.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Microbiology
Lebensmittelmikrobiologie
voedselmicrobiologie
food microbiology
encyclopedias
Food Microbiology
Encyclopaedias - Agrotechnology and Food Sciences
Levensmiddelenmicrobiologie
Electronic books.
Encyclopedia
encyclopedias.
Encyclopedias
Encyclopedias.
Encyclopédies.
Online Access:Connect to the full text of this electronic book
Description
Summary:Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999. --From Elsevier website.
Item Description:"April 2014."
Physical Description:1 online resource (lix, 1014 pages) : illustrations
Bibliography:Includes bibliographical references and index.
ISBN:9780123847331
0123847338