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Microbiology
FOOD MICROBIOLOGY: FUNDAMENTALS AND FRONTIERS
ISBN : 9781555812089
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Edited by renowned food microbiologists, the new second edition of Food Microbiology: Fundamentals and Frontiers describes the current state of food microbiology with an emphasis on the molecular and mechanistic aspects of the subject. An advanced text written for research microbiologists, graduate students, and professors of food microbiology, this book offers an in-depth treatment of nine major areas of the field, including factors of special significance to food microbiology, microbial spoilage, foodborne pathogenic..
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Edited by renowned food microbiologists, the new second edition of Food Microbiology: Fundamentals and Frontiers describes the current state of food microbiology with an emphasis on the molecular and mechanistic aspects of the subject. An advanced text written for research microbiologists, graduate students, and professors of food microbiology, this book offers an in-depth treatment of nine major areas of the field, including factors of special significance to food microbiology, microbial spoilage, foodborne pathogenic..
Specifications
| Author | DOYLE |
| Edition | 2ND EDITION |
| Year | 2001 |
| Publisher | AMERICAN SOCIETY FOR MICROBIOLOGY |
| Binding | HARDCOVER |
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