By: Martin R Adams and Maurice O Moss
577 pages, Illus
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. This work also discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow.
There are currently no reviews for this product. Be the first to review this product!
Your orders support book donation projects
I don't know how you got a book printed 26 years ago in the conditions that I received it (like new) but you do it! ABSOLUTELY AWESOME!
Search and browse over 110,000 wildlife and science products
Multi-currency. Secure worldwide shipping
Wildlife, science and conservation since 1985