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, Thomas J. Montville, Department of Food Science, Rutgers University, New Brunswick, New Jersey.

By: Matthews, Karl R [author.]Contributor(s): Kniel, Kalmia E [author.] | Montville, Thomas J [author.]Material type: TextTextPublisher: Washington, District of Columbia : ASM Press, 2017Copyright date: 2017Edition: Fourth editionDescription: 1 online resource (617 pages) : illustrations (some color)Content type: text Media type: computer Carrier type: online resourceISBN: 9781555819392 (e-book)Subject(s): Food -- MicrobiologyGenre/Form: Electronic books.Additional physical formats: Print version:: Food microbiology : an introduction.DDC classification: 664.001/579 LOC classification: QR115 | .M625 2017Online resources: Click to View
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Includes bibliographical references and index.

Description based on print version record.

Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.

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