000			01236cam a22002417i 4500
999			_c1598 _d1598
005			20171212094345.0
008			160128t20162016enka b 001 0 eng d
020			_a9781849739603
040			_aB-IKIAM
041			_aENG
082	0	4	_a664.001 _bA211
100	1		_aAdams, M. R.,
245	1	0	_aFood microbiology / _cMartin R. Adams, University of Surrey, Guildford, UK, Maurice O. Moss, University of Surrey, Guildford, UK, Peter J. McClure, Mondēlez International, Bourneville, UK.
250			_a4th edition.
264		1	_aCambridge, UK : _bRoyal Society of Chemistry, _c[2016]
300			_axvi, 546 pages : _billustrations (some color) ; _c24 cm
505			_aThe scope of food ,icrobiology - Micro-organisms and food materials - Faactors affecting the growth and survival of micro-organisms in foods - The microbiology of food preservation - Microbiology of primary food commodities - Food microbiology and public health - Bacterial agents of foodborne illness - Fermented and microbial foods - Methods for the microbiological examination of foods - Further reading
650		0	_aFood
650		2	_aFood Microbiology.
700	1		_aMoss, M. O.,
700	1		_aMcClure, Peter J.,
942			_2ddc _aB-IKIAM _b12-12-2017 _cBK _zbv.