An Introduction to the Food Microbiology Laboratory (Hardback)Lee-Ann Jaykus (author)
Hardback 200 Pages / Published: 07/01/2014
- Not available
This innovative text, based on a course taught at North Carolina State University, very much in line with current pedagogy in food science. A laboratory manual for undergraduate food microbiology courses, it offers a novel approach in the field. The manual will include 18 laboratories, more than needed for a single semester, providing considerable flexibility for instructors. There also will be 10 Appendices, including Study Questions, Special Projects, and TA Instructions.
Publisher: American Society for Microbiology
Number of pages: 200
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