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Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised chapters for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practising food microbiologists.

Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date.

Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for students in the biological sciences, biotechnology and food science as well as a valuable resource for researchers, teachers and practising food microbiologists.

Boekdetails

Formaat
Hardback
Uitgever
Royal Society of Chemistry
Imprint
Royal Society of Chemistry
Auteur
Martin R Adams (Formerly University of Surrey, UK) || Maurice O Moss (Formerly University of Surrey, UK) || Peter J McClure (Visiting Professor, University of Leeds, UK), Royal Society of Chemistry, Royal Society of Chemistry
ISBN-13
9781849739603
Verschijningsdatum
2015-11-18
Pagina's
546
Editie
4th edition
Afmetingen
156 mm × 234 mm × 34 mm
Gewicht
984 g
Land van herkomst
GB

Hardback

Food Microbiology

door Martin R Adams (Formerly University of Surrey, UK) || Maurice O Moss (Formerly University of Surrey, UK) || Peter J McClure (Visiting Professor, University of Leeds, UK)

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