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.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 9781555819385 (hardcover)
- 1555819389 (hardcover)
- 664.001/579 MAT
Item type | Current library | Home library | Call number | Status | Date due | Barcode | |
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Dept. of Bio-Technology General Stacks | Dept. of Bio-Technology | 664.001/579 MAT (Browse shelf(Opens below)) | Available | BTY2899 |
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664.001/579 ADA Food microbiology / | 664.001/579 DOY Food microbiology : fundamentals and frontiers / | 664.001/579 DOY Food microbiology : fundamentals and frontiers / | 664.001/579 MAT Food microbiology : an introduction / | 664.001/579 SAR Handbook of indigenous foods involving alkaline fermentation / | 664.001 MAT Microbiology of Fresh Produce/ | 664.00157 LEE Handbook of Probiotics and Prebiotics/ |
Revision of: Food microbiology / Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel. 3rd ed. 2012.
Includes bibliographical references and index.
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