Adams, Martin R. <br/><br/>
Food microbiology / 
Martin R. Adams, Peter J. McClure, and Maurice O. Moss. 
 - Fifth edition 
 - London :  Royal Society of Chemistry,  2024. 
 - 582 pages :  illustrations ;  25 cm. 
<br/><br/> Comprehensive, updated textbook covering interactions between micro-organisms and food—spoilage, foodborne illness, fermentation, and quality control—designed for students in biological sciences, biotechnology, and food science, as well as researchers and practitioners. 
<br/><br/><br/>In English 
<br/><br/><label>ISBN: </label>9781837671823 1837671826 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food microbiology--Textbooks.<br/>Food microbiology--Research.<br/>Microbiology and food.<br/>Food science--Microbiology.
<br/><br/><label>Dewey Class. No.: </label>664.001579  / ADA