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.

Bibliografische gegevens
Hoofdauteur: Montville, Thomas J Matthews, Karl R Kniel, Kalmia E
Formaat: Printed Book
Gepubliceerd in: Washington, DC ASM Press 2012
Editie:3rd; Ed.
Onderwerpen:
Food > Microbiology > Microbiology > Food Microbiology.
Online toegang:http://classify.oclc.org/classify2/ClassifyDemo?owi=3927299829

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