Food microbiology / Martin R. Adams and Maurice O. Moss.

This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoil...

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Bibliographic Details

Online Access:	Full Text (via ProQuest)
Main Author:	Adams, M. R.
Other Authors:	Moss, M. O.
Format:	eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, ©2008.
Edition:	3rd ed.
Subjects:	Food > Microbiology.