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Food microbiology : an introduction /
Material type:
TextPublication details: Washington : ASM press, 2008.ISBN: - 978- 1-555 8 1-396-3
- e-book (FST)
E-Book
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Call number | Materials specified | Vol info | URL | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| College of Natural Resources | e-book (FST) (Browse shelf(Opens below)) | Available |
1. The Trajectory of Food Microbiology
2. Factors That Influence Microbes
in Foods
3. Spores and Their Significance 39
Introduction
4. Detection and Enumeration of Microbes
inFood
5. Rapid and Automated Microbial Methods
6. Indicator Microorganisms and
Microbiological Criteria
7. Salmonella Species
8. Enterohemorrhagic Escherichia coli
9. Enterohemorrhagic Escherichia coli
10. Yersinia enterocolitica
11. Shigella Species
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