Buy Food Microbiology: An Introduction, 3rd Edition PDF ebook, (ISBN-13: 9781555816360), by author Thomas J. Montville,Karl R. Matthews,Kalmia E. Kniel – published by Amer Society for Microbiology today and save up to 80% compared to the print version of this textbook. With PDF version of this textbook, not only save you money, you can also highlight, add text, underline add post-it notes, bookmarks to pages, instantly search for the major terms or chapter titles, etc.
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Summary of Food Microbiology: An Introduction – 3rd Edition
From publisher Amer Society for Microbiology:
This textbook presents authoritative coverage in a format designed to facilitate teaching and learning. Encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow’s food supply. Introduces the genetics and molecular mechanisms important for the understanding of foodborne microbes. Includes expert perspectives on parasites, viruses and prions, and non-thermal processes. Incorporates instructors’ input to further clarify complex topics in the field of food microbiology. Presents explicit learning goals to focus students on the core principles of food microbiology.
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