Food Microbiology

Nonfiction, Science & Nature, Science, Biological Sciences, Microbiology, Technology, Food Industry & Science
Cover of the book Food Microbiology by Maurice O Moss, Peter McClure, Martin R Adams, Royal Society of Chemistry
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Author: Maurice O Moss, Peter McClure, Martin R Adams ISBN: 9781782627623
Publisher: Royal Society of Chemistry Publication: January 13, 2016
Imprint: Royal Society of Chemistry Language: English
Author: Maurice O Moss, Peter McClure, Martin R Adams
ISBN: 9781782627623
Publisher: Royal Society of Chemistry
Publication: January 13, 2016
Imprint: Royal Society of Chemistry
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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