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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.
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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!
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