Image from Google Jackets

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.

By: Contributor(s): Washington, DC, USA : ASM Press, ©2025Edition: Fifth editionDescription: xxi, 500 pages : color illustrations ; 28 cmISBN:
  • 9781683674498
Subject(s): DDC classification:
  • 23 664.001579 M43 2025
Contents:
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
Summary: 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.
Holdings
Item type Current library Collection Call number Status Barcode
Books Books College Library General Circulation Section GC GC 664.001579 M43 2025 (Browse shelf(Opens below)) Available HNU005255

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

There are no comments on this title.

to post a comment.