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The ‘Encyclopedia of food microbiology’, Three-Volume Set is a reference source of current knowledge available in the field of food microbiology. Consisting of nearly 400 articles, in three volumes, written by the world’s leading scientists, the Encyclopedia presents a highly structured distillation of the whole field–from Acetobacter to Zymomonas. Each article in the Encyclopedia is approximately 4000 words in length and contains tables, line drawings, black-and-white photographs, or electron micrographs, where appropriate. The articles critically review the current state of knowledge of the topic in question. A list of suggested further reading is provided at the end of each article allowing the interested reader to research the subject more closely. The Encyclopedia is written at the research/technician level and could be used as a coursebook.