000			01216nam a22002057a 4500
005			20230727064141.0
008			230727b |||||||| |||| 00| 0 eng d
020			_a9788181285287
041			_aeng
082			_a576.163 _bJAY/M
100			_aJay, James M.
245			_aModern food microbiology _c/ by James M. Jay, Martin J. Loessner and David A. Golden
250			_a7th ed.
260			_aNew York: _bSpringer, _c2005.
300			_axx, 790p.; 25 cm.
440			_aFood Science Text Series
520			_aThis invaluable and authoritative book will serve as an ideal text for students taking a food microbiology course, particularly within food science, food technology, food science/nutrition/microbiology, biology, or biological science departments. As part of the Food Science Text Series, Modern Food Microbiology incorporates the key subjects required to meet the minimum standards for degrees in food science as developed by the Institute of Food Technologists. In addition, it will provide food scientists with a wealth of practical information about the most essential factors and principles that affect microorganisms in foods.
700			_aLoessner, Martin J. _aGolden, David Allen
942			_cBK
999			_c19935 _d19935