01220nam a2200313Ia 4500001001200000003000800012006001900020007001500039008004100054020001800095020001800113040002100131035002100152050002300173082002000196245012600216250001200342260004300354300003700397504005100434533015200485650002400637650002700661655002900688700002200717700002400739710001700763856012600780ebr10750925CaPaEBRm     o  u        cr cn|||||||||070410s2013    dcua    sb    001 0 eng d  z9781555816261  z9781555818463  aCaPaEBRcCaPaEBR  a(OCoLC)85771299914aQR115b.F66 2013eb04a664.001/57922200aFood microbiologyh[electronic resource] :bfundamentals and frontiers /cedited by Michael P. Doyle, Robert L. Buchanan.  a4th ed.  aWashington, D.C. :bASM Press,cc2013.  axix, 1118 p. :bill. (some col.)  aIncludes bibliographical references and index.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2013.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aFoodxMicrobiology. 0aSanitary microbiology. 7aElectronic books.2local1 aDoyle, Michael P.1 aBuchanan, Robert L.2 aebrary, Inc.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10750925zAn electronic book accessible through the World Wide Web; click to view