Food microbiology : an introduction / Karl R. Matthews, Department of Food Science, Rutgers University, New Brunswick, New Jersey, Kalmia E. Kniel, Department of Animal and Food Sciences, University of Delaware, Newark, Delaware, Faith J. Critzer, Department of Food Science and Technology, University of Georgia, Athens, Georgia, authors.
Washington, DC, USA : ASM Press, ©2025Edition: Fifth editionDescription: xxi, 500 pages : color illustrations ; 28 cmISBN:- 9781683674498
- 23 664.001579 M43 2025
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College Library General Circulation Section | GC | GC 664.001579 M43 2025 (Browse shelf(Opens below)) | Available | HNU005255 |
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| GC 664 F73 2022 Food flavors : | GC 664 Su64 2022 Handbook of food engineering / | GC 664 W84 2018 Mechanism and theory in food chemistry / | GC 664.001579 M43 2025 Food microbiology : an introduction / | GC 664.001579 N17 2024 Food microbiology : an introduction / | GC 664.00289 P26 The HACCP food safety / | GC 664.07 Sh26 2018 Food safety : |
Includes index.
Section I Basics of Food Microbiology
Section II Foodborne Pathogenic Microorganisms
Section III Other Microbes Important in Food
Section IV Control of Microorganisms in Food
Is an essential textbook for undergraduate and graduate students in food science, nutrition, and microbiology, providing the knowledge and tools necessary to navigate the complexities of food microbiology in the 21st century.
CAS Bachelor of Science in Biology
In English
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