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.
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MG University

Detaljer om beholdninger fra MG University
Klassifikationsnummer: 664.001 MON/F
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