Continuing its mission to cover all three areas of food microbiology: beneficial, spoilage, and pathogenic microbiology, the new edition features illustrations in color and provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different foods.
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‘Fundamental Food Microbiology - Ray, Bibek, Bhunia, Arun (Purdue University’.
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