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120227s2012 dcu eng |
| 020 |
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|a 1555816363 (hardback : alk. paper)
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| 020 |
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|a 1555817203 (e-book)
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|a 9781555816360 (hardback : alk. paper)
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|a 9781555817206 (e-book)
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|a QR115
|b .M66 2012
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1 |
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|a QW 85
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| 090 |
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|a QR115
|b .M66 2012
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| 100 |
1 |
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|a Montville, Thomas J. ,
|e author
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| 245 |
1 |
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|a Food microbiology :
|b an introduction
|c Karl R. Matthews, Kalmia E. Kniel and Thomas J. Montville
|
| 250 |
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|a 3rd ed
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| 260 |
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|a Washington, DC :
|b ASM Press ,
|c c2012
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| 300 |
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|a xxii, 547 p. :
|b ill. ;
|c 29 cm.
|
| 500 |
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|a Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Basics of food microbiology -- 2. Foodborne pathogenic bacteria -- 3. Other microbes important in food -- 4. Control of microorganisms in food
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| 650 |
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0 |
|a Food of animal origin
|x Safety measures
|
| 650 |
1 |
2 |
|a Food of animal origin
|x Safety measures
|
| 700 |
1 |
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|a Kniel, Kalmia E. ,
|e author
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| 700 |
1 |
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|a Matthews, Karl R. ,
|e author
|
| 999 |
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|a 1000151951
|b Book
|c Open Shelf (1 Day)
|e Gong Badak Campus
|