| Record ID | marc_loc_updates/v36.i26.records.utf8:7160326:926 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v36.i26.records.utf8:7160326:926?format=raw |
LEADER: 00926cam a2200289 a 4500
001 2007049152
003 DLC
005 20080626095001.0
008 071205s2008 dcua b 001 0 eng
010 $a 2007049152
015 $aGBA822949$2bnb
016 7 $a014531174$2Uk
020 $a9781555813963 (hardcover)
020 $a1555813968 (hardcover)
035 $a(OCoLC)ocn182963669
035 $a(OCoLC)182963669
040 $aDLC$cDLC$dUKM$dBAKER$dBTCTA$dYDXCP$dC#P$dBWX$dDLC
050 00 $aQR115$b.M625 2008
082 00 $a664.001/579$222
100 1 $aMontville, Thomas J.
245 10 $aFood microbiology :$ban introduction /$cThomas J. Montville and Karl R. Matthews.
250 $a2nd ed.
260 $aWashington, DC :$bASM Press,$cc2008.
300 $axviii, 428 p. :$bill. (some col.) ;$c29 cm.
504 $aIncludes bibliographical references and index.
650 0 $aFood$xMicrobiology.
700 1 $aMatthews, Karl R.