Food microbiology: an introduction/ Karl R. Matthews, Kalmia E. Kniel and Thomas J. Montville.
Material type: TextPublication details: Washington: ASM Press, 2017Edition: 4th edDescription: xviii, 597 p. illustrations (chiefly color) ; 29 cmISBN: 9781555819385Subject(s): Food -- MicrobiologyDDC classification: 664.001579Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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General Books | Central Library, Sikkim University | 664.001579 MAT/F (Browse shelf(Opens below)) | C1 | Available | 50059 | ||
General Books | Central Library, Sikkim University General Book Section | 664.001579 MAT/F (Browse shelf(Opens below)) | C2 | Available | 50060 |
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664.001579 JAY/M Modern food microbiology/ | 664.001579 JOS/F Food processing waste management/ | 664.001579 JOS/F Food Processing Waste Management/ | 664.001579 MAT/F Food microbiology: an introduction/ | 664.001579 OYA/M Microbial food safety/ | 664.001579 OYA/M Microbial food safety : an introduction/ | 664.001579 RAY/F Fundamental food microbiology/ |
Revision of: Food microbiology / Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel. 3rd ed. 2012.
Includes bibliographical references and index.
1. The Trajectory of Food Microbiology
2. Microbial Growth Survival, and Death in Foods
3. Spores and their Significance
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