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An Introduction to the Food Microbiology Laboratory

  • ID: 2182197
  • Book
  • Region: Global
  • 200 Pages
  • John Wiley and Sons Ltd
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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.
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Lee-Ann Jaykus
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