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Food microbiology : an introductionMatthews, Karl R. ; Kniel, Kalmia E. ; Montville, Thomas J.Type of material - handbookPublication and manufacture - Washington, D.C. : ASM Press, 2017Language - englishISBN - 978-1-5558-1938-5COBISS.SI-ID - 56802563
Author
Matthews, Karl R. |
Kniel, Kalmia E. |
Montville, Thomas J.
Topics
Food |
Microbiology |
živilska mikrobiologija |
hitre mikrobiološke metode |
patogene bakterije |
Bacillus cereus |
Campylobacter |
Clostridium botulinum |
Clostridium perfringens |
Escherichia coli |
Listeria monocytogenes |
Salmonella |
Shigella |
Staphylococcus aureus |
fermentirana živila |
mlečnokislinske bakterije |
kvasovke |
plesni |
paraziti |
virusi |
kontrola kakovosti
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Material status | Reservation |
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BF, Dept. of Food Science and Technology, Lj. |
available - outside loan, loan period: 1 months
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Knjižnica 579.67 MATTHEWS Karl R. Food IN: 0024275 Knjižnica 579.67 MATTHEWS Karl R. Food IN: 0024275 |
available - outside loan, loan period: 1 months
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Matthews, Karl R. | ![]() |
Kniel, Kalmia E. | ![]() |
Montville, Thomas J. | ![]() |
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