Food Microbiology : an Introduction

This textbook covers the complex field of food microbiology while also motivating students to venture beyond memorization to a broader understanding of the concepts. It provides a classroom-friendly text that has been student tested for level and depth of coverage.

Bibliografiske detaljer
Hovedforfatter: Montville, Thomas J Matthews, Karl R Kniel, Kalmia E
Format: Printed Book
Udgivet: Washington, DC ASM Press 2012
Udgivelse:3rd; Ed.
Fag:
Food > Microbiology > Microbiology > Food Microbiology.
Online adgang:http://classify.oclc.org/classify2/ClassifyDemo?owi=3927299829
Beskrivelse
Summary:This textbook covers the complex field of food microbiology while also motivating students to venture beyond memorization to a broader understanding of the concepts. It provides a classroom-friendly text that has been student tested for level and depth of coverage.
Fysisk beskrivelse:547p.
ISBN:9781555816360

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