Food microbiology: an introduction

By: Montville, Thomas J | Matthews, Karl RPublication details: Washington, D.C.: ASM Press, 2005ISBN: 1555813089Subject(s): Food safety | Biological sciences, microbiology, ecology, natural history | Food microbiology | Food-borne diseases | Food preservationLOC classification: QR115Summary: Basics of Food Microbiology; Gram-Negative & Gram-Positive Foodborne Pathogenic Bacteria; Microbes Important in Food; Control of Microorganisms in Food
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Basics of Food Microbiology; Gram-Negative & Gram-Positive Foodborne Pathogenic Bacteria; Microbes Important in Food; Control of Microorganisms in Food

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