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 Electronic eBook
LanguageEnglish
Published Washington, DC : ASM Press, ©2008.
Edition2nd ed.
Subjects
Food > Microbiology.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781613442715
1613442718
9781555816117
1555816118
9781555813963
1555813968
Physical Description1 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
Physical Description:1 online resource (xviii, 428 pages) : illustrations (some color)

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