000			01924cam a22003738i 4500
001			24255730
003			OSt
005			20250908122213.0
008			250620s2025 nju 001 0 eng
010			_a 2025025579
020			_a9781683674498 _q(paperback)
020			_z9781683674504 _q(adobe pdf)
020			_z9781683674511 _q(epub)
035			_a24255730
040			_aSEKU
042			_apcc
050	0	0	_aQR115 _b.M625 2025
100	1		_aMatthews, Karl R., _eauthor.
245	1	0	_aFood microbiology : _ban introduction / _cKarl 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, Faith J. Critzer, Department of Food Science and Technology, University of Goergia, Athens, Georgia.
250			_aFifth edition.
263			_a2508
264		1	_aHoboken, NJ, USA : _bWiley, _c[2025]
300			_apages cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
520			_a"The multidisciplinary nature of food microbiology is one of the things that make it so fascinating as a career. Food microbiologists must understand basic microbiology, the roles of beneficial microbes, food safety regulations and policy, and the proper practices that ensure safe and healthy food for billions of people. They must also be nimble thinkers, willing to embrace new analytical methods, eager to solve problems, and ever vigilant about keeping the food supply safe"-- _cProvided by publisher.
650		0	_aFood _xMicrobiology.
700	1		_aKniel, Kalmia E., _eauthor.
700	1		_aCritzer, Faith, _d1978- _eauthor.
776	0	8	_iOnline version: _aMatthews, Karl R. _tFood microbiology _bFifth edition. _dHoboken, NJ, USA : Wiley, [2025] _z9781683674504 _w(DLC) 2025025580
942			_2lcc _cGEN
999			_c18604 _d18604