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020			_a0854042849 (Trade Cloth) _cUSD 59.95 Retail Price (Ingram Publisher Services)
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100	1		_aAdams, Martin R. _9859
245	1	0	_aFood Microbiology / _cM. R. Adams, M. O. Moss
250			_a1st ed.
260			_aNew Delhi : _bNew Age International Pub., _cc1995. [reprinted 2007]
300			_axiii, 398 p. : _bill., figs., col., tables ; _c24 cm.
504			_aIncludes bibliographical references [p. 359-364] and index.
520	8		_aAnnotation _bThis is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health. The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists.
521			_aTrade _bThe Royal Society of Chemistry
526			_aADFT
650			_aFood _vMicrobiology _910524
700	1		_aMoss, Maurice O. _9860
773		0	_tRoyal Society of Chemistry eBooks
856	4	0	_uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio7917899 _zFull text available from Royal Society of Chemistry eBooks
910			_aBowker Global Books in Print record
942			_2ddc _cBK _07