01460nam a2200313 a 45000010006000000050017000060080041000230200030000640200027000940400023001210820019001441000032001632450332001952500020005272640041005472640011005883000063005993360026006623370028006883380027007165000107007435040051008506500024009017000031009257000035009569990017009915260007010089520131010152321120230823095545.0181023t20172017dcua     b    001 0 eng    a9781555819385 (hardcover)  a1555819389 (hardcover)  aBD-DhIUBcBD-DhIUB00a664.0015792231 aMatthews, Karl R.,eauthor.10aFood microbiology :ban introduction /cKarl 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.  aFourth edition. 1aWashington, DC :bASM Press,c[2017] 4c©2017  axviii, 597 pages :billustrations (chiefly color) ;c29 cm  atextbtxt2rdacontent  aunmediatedbn2rdamedia  avolumebnc2rdacarrier  aRevision of: Food microbiology / Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel. 3rd ed. 2012.  aIncludes bibliographical references and index. 0aFoodxMicrobiology.1 aKniel, Kalmia E.,eauthor.1 aMontville, Thomas J.,eauthor.  c23237d23196  bmb  00102ddc4071aIUBLbIUBLcREFd2018-10-23g7.90l0o664.001579 M4351f 2017p025749r2018-10-23 00:00:00t01w2018-10-23yBK