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001 EBC5042348;

003 MiAaPQ;

005 20190726095615.0;

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008 171019t20172017dcua ob 001 0 eng d;

020 z| 9781555819385;

020 a| 9781555819392 (e-book);

035 a| (Sirsi) o971615463;

035 a| (MiAaPQ)EBC5042348;

035 a| (Au-PeEL)EBL5042348;

035 a| (CaPaEBR)ebr11445752;

035 a| (OCoLC)971615463;

050 4 a| QR115b| .M625 2017eb;

082 0 a| 664.001/5792| 23;

100 1 a| Matthews, Karl R.,e| author.=| ^A1047805;

245 10 a| Food microbiology :b| an introduction /c| Karl 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, Thomas J. Montville, Department of Food Science, Rutgers University, New Brunswick, New Jersey.;

250 a| Fourth edition.;

264 1 a| Washington, District of Columbia :b| ASM Press,c| 2017.;

300 a| 1 online resource (617 pages) :b| illustrations (some color);

336 a| textb| txt2| rdacontent;

337 a| computerb| c2| rdamedia;

338 a| online resourceb| cr2| rdacarrier;

504 a| Includes bibliographical references and index.;

588 a| Description based on print version record.;

650 0 a| Foodx| Microbiology.=| ^A408030;

655 4 a| Electronic books.;

700 1 a| Kniel, Kalmia E.,e| author.=| ^A1256748;

700 1 a| Montville, Thomas J.,e| author.=| ^A520192;

797 2 a| ProQuest (Firm);

856 40 u| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=5042348z| Click to View;

949 a| Click on web addressw| asish| joyner96o| jjlm;

949 a| Click on web addressw| asish| hsl102o| jjlm;

590 a| Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.;

596 a| 1 4;

998 a| 4882055;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4882055-1001l| HSLELECm| HSLp| $150.92r| Ys| Yt| HGENEBKu| 6/25/2018x| EBOOKz| HERESOURCE0| HSLo| .STAFF. HJH;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 4882055-2001l| JNETm| JOYNERr| Ys| Yt| JNE3BKu| 6/25/2018x| EBOOKz| JERESOURCEo| .STAFF. HJH;

Food microbiology : an introduction / Karl 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, Thomas J. Montville, Department of Food Science, Rutgers University, New Brunswick, New Jersey.

Author/creator	Matthews, Karl R. author.
Other author	Kniel, Kalmia E., author.
Other author	Montville, Thomas J., author.
Format	Electronic
Edition	Fourth edition.
Publication	Washington, District of Columbia : ASM Press, 2017.
Copyright Date	©2017
Description	1 online resource (617 pages) : illustrations (some color)
Supplemental Content	Click to View
Subjects	Food--Microbiology.

Local note	Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Bibliography note	Includes bibliographical references and index.
Source of description	Description based on print version record.
Issued in other form	Print version: Matthews, Karl R. Food microbiology : an introduction. Fourth edition. Washington, District of Columbia : ASM Press, c2017 xviii, 597 pages 9781555819385
Genre/form	Electronic books.
ISBN	9781555819392 (e-book)

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