Food microbiology : an introduction
Author(s)
Bibliographic Information
Food microbiology : an introduction
ASM Press, c2012
3rd ed
Available at 12 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008
Includes bibliographical references and index
Glossary: p. 491-499
Description and Table of Contents
Description
This textbook presents authoritative coverage in a format designed to facilitate teaching and learning.
* Encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply.
* Introduces the genetics and molecular mechanisms important for the understanding of foodborne microbes.
* Includes expert perspectives on parasites, viruses and prions, and non-thermal processes.
* Incorporates instructors' input to further clarify complex topics in the field of food microbiology.
* Presents explicit learning goals to focus students on the core principles of food microbiology.
This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories.
by "Nielsen BookData"