Adams, Martin R.  <br/><br/>
Food microbiology / 
Martin R. Adams and Maurice O. Moss. 
 - 3rd ed. 
 - Cambridge, UK :  RSC Publishing,  c2008. 
 - xiv, 463 p.  :   il.  ;   24 cm. 
<br/><br/> The scope of food microbiology - Micro-organism and food materials - Factors affecting the growth and survival of micro-organisms in foods - The microbiology of food preservatoin - Microbiology  of primary food commodities - Food microbiology and public health - Bacterial agents of foodborne Illness - Non-bacterial agents of foodborne Illness  - Fermenthed and microbial foods - Methods for the microbiological exmination of foods - Controlling the microbiological quality of foods. 
<br/><br/><label>ISBN: </label>9780854042845 (hbk.) 0854042849 (hbk.) 
<br/><br/><label>LCCN: </label>2008353273 
<br/><br/><label>Nat. Bib. No.: </label>GBA747644  bnb 
<br/><br/><label>Nat. Bib. Agency Control No.: </label>013773015  Uk 
<br/><br/><label>Subjects--Topical Terms: </label><br/>ALIMENTOS<br/>MICROBIOLOGIA
<br/><br/><label>LC Class. No.: </label>QR115  / .A33 2008 
<br/><br/><label>Universal Decimal Class. No.: </label>663:664 
<br/><br/><label>National Agricultural Library Call No.: </label>QR115  / .A33 2008