http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (xviii, 428 pages) : illustrations (some color)
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.
Basics of Food Microbiology -- Gram-Negative Foodborne Pathogenic Bacteria -- Gram-Positive Foodborne Pathogenic Bacteria -- Other Microbes Important in Food -- Control of Microorganisms in Food.
Thomas J. Montville and Karl R. Matthews.
Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
Includes bibliographical references and index.