Food microbiology : fundamentals and frontiers /
Food microbiology : fundamentals and frontiers /
editors, Michael P. Doyle and Larry R. Beuchat.
- 3rd ed.
- Washington, D.C. : Oxford : ASM ; Blackwell [distributor], 2007.
- 1000 p.
Includes bibliographical references and index.
This edited work provides state-of-the-art coverage of molecular and mechanistic aspects of food microbiology. A key reference source is presented for research microbiologists, instructors of food microbiology courses, and graduate students.
9781555814076 (hbk.) : £114.00
Food--Microbiology
Technology.
Biology, life sciences
Microbiology (non-medical)
QR115 / .F654 2007
664.001579 DOY 664.001/579
Includes bibliographical references and index.
This edited work provides state-of-the-art coverage of molecular and mechanistic aspects of food microbiology. A key reference source is presented for research microbiologists, instructors of food microbiology courses, and graduate students.
9781555814076 (hbk.) : £114.00
Food--Microbiology
Technology.
Biology, life sciences
Microbiology (non-medical)
QR115 / .F654 2007
664.001579 DOY 664.001/579