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| 008 | 190613t20172017dcua b 001 0 eng | ||
| 020 | _a9781555819385 (hardcover) | ||
| 020 | _a1555819389 (hardcover) | ||
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| 092 | _aQ 664.001 MAT | ||
| 100 | 1 |
_aMatthews, Karl R., _eauthor. |
|
| 245 | 1 |
_aFood microbiology : _ban introduction / _cKarl R. Matthews, Depart ment of Food Science, Rutgers University, New Brunswick, New Jersey, Ka lmia E. Kniel, Department of Animal and Food Sciences, University of De laware, Newark, Delaware, Thomas J. Montville, Department of Food Scien ce, Rutgers University, New Brunswick, New Jersey. |
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| 250 | _aFourth edition. | ||
| 260 |
_aWashington, DC: _bASM Press, _c2017 |
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| 300 |
_axviii, 597 pages : _billustrations (chiefly color) ; _c29 cm |
||
| 500 | _aRevision of: Food microbiology / Thomas J. Montville, Karl R. Matthe ws, Kalmia E. Kniel. 3rd ed. 2012. | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 |
_aFood _xMicrobiology. |
||
| 700 | 1 |
_aKniel, Kalmia E., _eauthor. |
|
| 700 | 1 |
_aMontville, Thomas J., _eauthor. |
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| 776 | 0 |
_iOnline version: _aMatthews, Karl R., author. _tFood microbiology _b4th edition. _dWashington, DC : ASM Press, [2017] _z9781555819392 _w(DLC) 2017005242 |
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