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| 001 |
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241117s2025 wau eng |
| 020 |
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|a 9781683674498
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|a QR115
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|a QR115
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|a Matthews Karl R.
|e author
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| 245 |
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|a Food microbiology
|b An introduction
|c Karl R. Matthews, Kalmia E. Kniel, Faith J. Critzer
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| 250 |
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|a Fifth edition
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| 264 |
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1 |
|a Washington,USA
|b ASM Press
|c ©2025
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| 264 |
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|c ©2025
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| 300 |
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|a xxi, 500 pages
|b illustrations (some color)
|c 27 cm
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| 336 |
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|a text
|2 rdacontent
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|2 rdamedia
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|2 rdacarrier
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|a Food
|x Microbiology
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| 700 |
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|a Critzer Faith J.
|e author
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|a Kniel, Kalmia E.
|e author
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| 999 |
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|a 1000187389
|b Red Spot
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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|a 1000187390
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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| 999 |
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|a 1000187391
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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