| 000 | 01198nam a22002657a 4500 | ||
|---|---|---|---|
| 020 | _a9781837671823 | ||
| 020 | _a1837671826 | ||
| 040 | _cNSHS | ||
| 082 |
_a664.001579 _bADA |
||
| 100 | 1 |
_aAdams, Martin R. _9130304 |
|
| 245 | 1 | 0 |
_aFood microbiology / _cMartin R. Adams, Peter J. McClure, and Maurice O. Moss. |
| 250 | _aFifth edition | ||
| 260 |
_aLondon : _bRoyal Society of Chemistry, _c2024. |
||
| 300 |
_a582 pages : _billustrations ; _c25 cm. |
||
| 520 | _aComprehensive, 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. | ||
| 546 | _aIn English | ||
| 650 | 0 |
_aFood microbiology _vTextbooks. _9130305 |
|
| 650 | 0 |
_aFood microbiology _xResearch. _9130306 |
|
| 650 | 0 |
_aMicrobiology and food. _9130307 |
|
| 650 | 0 |
_aFood science _xMicrobiology. _9130308 |
|
| 700 | 1 |
_aMcClure, Peter J. _9127052 |
|
| 700 | 1 |
_aMoss, Maurice O. _9130309 |
|
| 942 |
_2ddc _cBK |
||
| 999 |
_c614521 _d614521 |
||