Food microbiology
2005
Montville, Thomas J. | Matthews, Karl R.
"The new textbook Food Microbiology: an Introduction is an up-to-date entree to the inherently complex and challenging field of food microbiology. Drawing on the reputation and success of the earlier publication Food Microbiology: Fundamentals and Frontiers the authors present a classroom-friendly adaptation that has been student tested for level and depth of coverage. Targeting undergraduates with just one semester of microbiology, this impressive new volume introduces the genetics and mechanisms important to specific issues in food microbiology."--Jacket.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library