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000485194 010__ $$z  2006404929
000485194 020__ $$z0854046119
000485194 020__ $$z9780854046119
000485194 020__ $$z9781847550880 (e-book)
000485194 035__ $$a(CaPaEBR)ebr10621177
000485194 035__ $$a(OCoLC)237066920
000485194 040__ $$aCaPaEBR$$cCaPaEBR
000485194 05014 $$aQR115$$b.A33 2000eb
000485194 08204 $$a664.001579$$221
000485194 1001_ $$aAdams, M. R.
000485194 24510 $$aFood microbiology$$h[electronic resource] /$$cM.R. Adams and M.O. Moss.
000485194 250__ $$a2nd ed.
000485194 260__ $$aCambridge :$$bRoyal Society of Chemistry,$$c2000.
000485194 300__ $$axiv, 479 p. :$$bill.
000485194 500__ $$aPrevious ed.: 1995.
000485194 504__ $$aIncludes bibliographical references and index.
000485194 506__ $$aAccess limited to authorized users.
000485194 650_0 $$aFood$$xMicrobiology.
000485194 7001_ $$aMoss, M. O.
000485194 7102_ $$aRoyal Society of Chemistry (Great Britain)
000485194 852__ $$bebk
000485194 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=http://site.ebrary.com/lib/usiricelib/Doc?id=10621177$$zOnline Access
000485194 909CO $$ooai:library.usi.edu:485194$$pGLOBAL_SET
000485194 980__ $$aEBOOK
000485194 980__ $$aBIB
000485194 982__ $$aEbook
000485194 983__ $$aOnline