Matthews, Karl R.,  <br/><br/>
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. 
 - Fifth edition 
 - xxi, 500 pages :  color illustrations ;  28 cm.  
<br/><br/> Includes index. 
<br/><br/>Section I Basics of Food Microbiology<br/>Section II Foodborne Pathogenic Microorganisms<br/>Section III Other Microbes Important in Food<br/>Section IV Control of Microorganisms in Food 
<br/><br/> 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. 
<br/><br/> CAS  Bachelor of Science in Biology 
<br/><br/><br/>In English 
<br/><br/><label>ISBN: </label>9781683674498 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food microbiology.
<br/><br/><label>Dewey Class. No.: </label>664.001579 M43  / 2025