Food microbiology: an introduction/ Karl R. Matthews, Kalmia E. Kniel and Thomas J. Montville.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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Central Library, Sikkim University | 664.001579 MAT/F (Browse shelf(Opens below)) | C1 | Available | 50059 | ||
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Central Library, Sikkim University General Book Section | 664.001579 MAT/F (Browse shelf(Opens below)) | C2 | Available | 50060 |
Revision of: Food microbiology / Thomas J. Montville, Karl R. Matthews, Kalmia E. Kniel. 3rd ed. 2012.
Includes bibliographical references and index.
1. The Trajectory of Food Microbiology
2. Microbial Growth Survival, and Death in Foods
3. Spores and their Significance
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