000			01606cam a2200253 a 4500
999			_c14365 _d14365
001			145389045
008			070614s2008 enka b 001 0 eng
020			_a9780854042845 (hbk.)
020			_a0854042849 (hbk.)
040			_aNLM _cNLM _dUKM _dBAKER _dBTCTA _dYDXCP _dBWKUK _dAGL _dOKU _dOCLCQ _dVP@
050		4	_aQR115 _b.A33 2008
082			_222 _a616
100	1		_aAdams, M. R
245	1	0	_aFood microbiology / _cMartin R. Adams and Maurice O. Moss
250			_a3rd ed
260			_aCambridge, UK : _bRSC Pub., _cc2008
300			_axiv, 463 p. : _bill. ; _c24 cm
500			_aInclude index
520			_a"This widely acclaimed text covers the whole field of modern food microbiology. Now is in its third edition, it has been thoroughly revised and updated to include the most recent developments in the field." "It covers the three main aspects of the interaction between microorganisms and food - spoilage, food borne illness and fermentation -and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health." "The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food sciences. It will also be valuable to researchers, teachers and practising food microbiologists." --Book Jacket
650	1	2	_aFood Microbiology
650		0	_aFood _xMicrobiology
700	1		_aMoss, M. O
942			_2ddc _cBK