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.

Bibliografiska uppgifter
Huvudupphovsman: Montville, Thomas J Matthews, Karl R Kniel, Kalmia E
Materialtyp: Printed Book
Publicerad: Washington, DC ASM Press 2012
Upplaga:3rd; Ed.
Ämnen:
Food > Microbiology > Microbiology > Food Microbiology.
Länkar:http://classify.oclc.org/classify2/ClassifyDemo?owi=3927299829

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http://classify.oclc.org/classify2/ClassifyDemo?owi=3927299829

MG University

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Signum: 664.001 MON/F
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