Encyclopedia of food microbiology /

Mostrar otras versiones (2)

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in th...

Descripción completa

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Batt, Carl A. (Editor ), Tortorello, Mary Lou (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam : Academic Press, Elsevier, Ltd., [2014].
Edición:2nd edition.
Temas:
Food > Microbiology.
Mycology.
Mycology
Mycologie.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Microbiology
Lebensmittelmikrobiologie
voedselmicrobiologie
food microbiology
encyclopedias
Food Microbiology
Encyclopaedias - Agrotechnology and Food Sciences
Levensmiddelenmicrobiologie
Encyclopedia
encyclopedias.
Encyclopedias
Encyclopedias.
Encyclop�edies.
Acceso en línea:Texto completo
Descripción
Sumario:Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999. --From Elsevier website.
Notas:"April 2014."
Descripción Física:1 online resource (lix, 1014 pages) : illustrations
Bibliografía:Includes bibliographical references and index.
ISBN:9780123847331
0123847338

Ejemplares similares