01300nam a2200361 a 4500001001200000003000800012006001900020007001500039008004100054010001700095020001500112020001800127020002700145040002100172035002100193050002300214082001900237100001700256245007400273250001200347260005200359300002400411500002400435504005100459533015200510650002400662655002900686700001600715710004700731710001700778856012600795999001700921ebr10621177CaPaEBRm        u        cr cn|||||||||000605s2000    enka    sb    001 0 eng d  z  2006404929  z0854046119  z9780854046119  z9781847550880 (e-book)  aCaPaEBRcCaPaEBR  a(OCoLC)23706692014aQR115b.A33 2000eb04a664.0015792211 aAdams, M. R.10aFood microbiologyh[electronic resource] /cM.R. Adams and M.O. Moss.  a2nd ed.  aCambridge :bRoyal Society of Chemistry,c2000.  axiv, 479 p. :bill.  aPrevious ed.: 1995.  aIncludes bibliographical references and index.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2011.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aFoodxMicrobiology. 7aElectronic books.2local1 aMoss, M. O.2 aRoyal Society of Chemistry (Great Britain)2 aebrary, Inc.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10621177zAn electronic book accessible through the World Wide Web; click to view  c56697d56697