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Thomas J. Montville
Karl R. Matthews
Kalmia E. Kniel
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The newly updated and expanded third edition
Includes expert perspectives on parasites, viruses and prions, and non-thermal processes.
Incorporates instructors' input to further clarify complex topics in the field of food microbiology.
Encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of food microbiology and acquire the understanding and skills necessary to ensure the safety of tomorrow's food supply.
Presents explicit learning goals to focus students on the core principles of food microbiology.
Introduces the genetics and molecular mechanisms important for the understanding of foodborne microbes.
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