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Author Adams, M. R. author.
Title Food Microbiology [electronic resource]
Publication Info. Cambridge : Royal Society of Chemistry, The Nov. 2007 Secaucus : Springer [Distributor]
Edition 3rd ed.
Location Call No. Status Notes
 Libraries Electronic Books  ELECTRONIC BOOK-Knovel    AVAIL. ONLINE
Description 1 online resource (463 p.) ill.
Summary Annotation This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field.It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow.
Audience Trade The Royal Society of Chemistry
Subject Food -- Microbiology.
Added Author Moss, M. O. author.
ISBN 9781621981619 (electronic bk.)
1621981614 (electronic bk.)
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