| 000 | 00821nam a22001457a 4500 | ||
|---|---|---|---|
| 005 | 20210415184742.0 | ||
| 008 | 210415b ||||| |||| 00| 0 eng d | ||
| 020 | _a978- 1-555 8 1-396-3 | ||
| 082 | _ae-book (FST) | ||
| 100 | _a Montville, Thomas J | ||
| 245 |
_aFood microbiology : _ban introduction / |
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| 260 |
_aWashington : _bASM press, _c2008. |
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| 520 | _a1. 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 | ||
| 942 |
_2ddc _cEB |
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| 999 |
_c8850 _d8850 |
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