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Fundamental food microbiology.
By: Ray, Bibek.
Content type: text Media type: unmediated Carrier type: volumeISBN: 9781466564435; 9781466564435:.Subject(s): Food -- MicrobiologySummary: Maintaining the high standard set by the previous bestselling editions, this book presents the most up-to-date information in this rapidly growing and highly dynamic field. It reflects recent advances and provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.| Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
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ATU St Angela's McKeown Library Main Lending Collection | 664.001579 (Browse shelf(Opens below)) | Available | T37464 |
Total holds: 0
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| 664.001 POM Functional properties of food components. | 664.001 POM Functional properties of food components / | 664.001576 AYR Microbiology of foods. | 664.001579 Fundamental food microbiology. | 664.001579 ADA Food microbiology / | 664.001579 HAR Laboratory methods in food microbiology. | 664.001579 JAY Modern food microbiology / |
Maintaining the high standard set by the previous bestselling editions, this book presents the most up-to-date information in this rapidly growing and highly dynamic field. It reflects recent advances and provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.