Food microbiology : an introduction

This impressive second edition by Thomas Montville and Karl Matthews builds upon the earlier edition's success covering the complex field of food microbiology while also motivating students to venture beyond memorization to a broader understanding of the concepts. Organized into five major sect...

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Bibliographic Details
Main Author: Montville, Thomas J.
Other Authors: Matthews, Karl R.
Format: eBook
Language: English
Published: Washington, DC : ASM Press, ©2008.
Edition: 2nd ed.
Subjects:
Food > Microbiology.
elektronické knihy
electronic books
ISBN: 9781613442715
1613442718
9781555816117
1555816118
9781555813963
1555813968
Physical Description: 1 online resource (xviii, 428 pages) : illustrations (some color)

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Summary: This impressive second edition by Thomas Montville and Karl Matthews builds upon the earlier edition's success covering the complex field of food microbiology while also motivating students to venture beyond memorization to a broader understanding of the concepts. Organized into five major sections, which can be taught in any order, this new edition adds important new details, including expanded coverage of food fermentations.
Bibliography: Includes bibliographical references and index.
ISBN: 9781613442715
1613442718
9781555816117
1555816118
9781555813963
1555813968
Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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