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Food microbiology: fundamentals and frontiers

By: Doyle, Michael P [editor] | Buchanan, Robert L Publication details: Washington: ASM Press, 2013Edition: 4th edDescription: 1118pISBN: 9781555816261Subject(s): Food microbiology | Food contamination | Food safety | Food-borne illnesses | Food quality | Food preservation | FermentationLOC classification: QR115Online resources: Click here

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
EBOOK	CAFRE Loughry Library ONLINE	EBOOK (Browse shelf(Opens below))	1	Available		131114-2001
Book - Standard loan	CAFRE Loughry Library	QR115 DOY (Browse shelf(Opens below))	1	Available		199555
Book - Standard loan	CAFRE Loughry Library	QR115 DOY (Browse shelf(Opens below))	2	Available		199551
Book - Standard loan	CAFRE Loughry Library	QR115 DOY (Browse shelf(Opens below))	3	Available		199539

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Previous	QR 115 DEV Development and use of microbiological criteria for foods (IFST)	QR115 DOY Food microbiology: fundamentals and frontiers	QR115 DOY Food microbiology: fundamentals and frontiers	QR115 DOY Food microbiology: fundamentals and frontiers	QR115 DOY Food microbiology: fundamentals and frontiers	QR115 DOY Food microbiology: fundamentals and frontiers	QR115 ELE Microbial food poisoning	Next

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