Food microbiology: an introduction
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| Previous Title: | Montville, Thomas J. Food microbiology |
|---|---|
| Main Authors: | , , |
| Format: | Book |
| Language: | English |
| Published: |
Washington, DC
ASM Press
[2017]
|
| Edition: | Fourth edition |
| Subjects: | |
| Online Access: | Buchcover |
| Item Description: | Includes bibliographical references and index |
| Physical Description: | xviii, 597 pages Illustrationen |
| ISBN: | 9781555819385 1555819389 |
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MARC
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| 245 | 1 | 0 | |a Food microbiology |b an introduction |c Karl R. Matthews, Department of Food Science, Rutgers University, New Brunswick, New Jersey, Kalmia E. Kniel, Department of Animal and Food Sciences, University of Delaware, Newark, Delaware, Thomas J. Montville, Department of Food Science, Rutgers University, New Brunswick, New Jersey |
| 250 | |a Fourth edition | ||
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| 700 | 1 | |a Montville, Thomas J. |e Verfasser |0 (DE-588)1137064447 |4 aut | |
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Record in the Search Index
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| author | Matthews, Karl R. Kniel, Kalmia E. Montville, Thomas J. |
| author_GND | (DE-588)1051741947 (DE-588)1137064110 (DE-588)1137064447 |
| author_facet | Matthews, Karl R. Kniel, Kalmia E. Montville, Thomas J. |
| author_role | aut aut aut |
| author_sort | Matthews, Karl R. |
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| callnumber-first | Q - Science |
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| callnumber-sort | QR 3115 |
| callnumber-subject | QR - Microbiology |
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| dewey-full | 664.001/579 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.001/579 |
| dewey-search | 664.001/579 |
| dewey-sort | 3664.001 3579 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Biologie |
| edition | Fourth edition |
| format | Book |
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| id | DE-604.BV044397971 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T07:51:52Z |
| institution | BVB |
| isbn | 9781555819385 1555819389 |
| language | English |
| lccn | 017003891 |
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| physical | xviii, 597 pages Illustrationen |
| publishDate | 2017 |
| publishDateSearch | 2017 |
| publishDateSort | 2017 |
| publisher | ASM Press |
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| spelling | Matthews, Karl R. Verfasser (DE-588)1051741947 aut Food microbiology an introduction Karl R. Matthews, Department of Food Science, Rutgers University, New Brunswick, New Jersey, Kalmia E. Kniel, Department of Animal and Food Sciences, University of Delaware, Newark, Delaware, Thomas J. Montville, Department of Food Science, Rutgers University, New Brunswick, New Jersey Fourth edition Washington, DC ASM Press [2017] © 2017 xviii, 597 pages Illustrationen txt rdacontent n rdamedia nc rdacarrier Includes bibliographical references and index Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf Lebensmittelmikrobiologie (DE-588)4034896-9 s DE-604 Kniel, Kalmia E. Verfasser (DE-588)1137064110 aut Montville, Thomas J. Verfasser (DE-588)1137064447 aut Erscheint auch als Online-Ausgabe Matthews, Karl R. Food microbiology 4th edition Washington, DC : ASM Press, [2017] 978-1-55581-939-2 Ersatz von Montville, Thomas J. Food microbiology 3rd ed. 2012 978-1-555-81636-0 SWB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029800095&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Buchcover |
| spellingShingle | Matthews, Karl R. Kniel, Kalmia E. Montville, Thomas J. Food microbiology an introduction Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd |
| subject_GND | (DE-588)4034896-9 |
| title | Food microbiology an introduction |
| title_auth | Food microbiology an introduction |
| title_exact_search | Food microbiology an introduction |
| title_full | Food microbiology an introduction Karl R. Matthews, Department of Food Science, Rutgers University, New Brunswick, New Jersey, Kalmia E. Kniel, Department of Animal and Food Sciences, University of Delaware, Newark, Delaware, Thomas J. Montville, Department of Food Science, Rutgers University, New Brunswick, New Jersey |
| title_fullStr | Food microbiology an introduction Karl R. Matthews, Department of Food Science, Rutgers University, New Brunswick, New Jersey, Kalmia E. Kniel, Department of Animal and Food Sciences, University of Delaware, Newark, Delaware, Thomas J. Montville, Department of Food Science, Rutgers University, New Brunswick, New Jersey |
| title_full_unstemmed | Food microbiology an introduction Karl R. Matthews, Department of Food Science, Rutgers University, New Brunswick, New Jersey, Kalmia E. Kniel, Department of Animal and Food Sciences, University of Delaware, Newark, Delaware, Thomas J. Montville, Department of Food Science, Rutgers University, New Brunswick, New Jersey |
| title_old | Montville, Thomas J. Food microbiology |
| title_short | Food microbiology |
| title_sort | food microbiology an introduction |
| title_sub | an introduction |
| topic | Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd |
| topic_facet | Food Microbiology Lebensmittelmikrobiologie |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029800095&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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