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OverviewThis 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. Full Product DetailsAuthor: Lee-Ann JaykusPublisher: American Society for Microbiology Imprint: American Society for Microbiology ISBN: 9781555814854ISBN 10: 1555814859 Pages: 200 Publication Date: 07 February 2020 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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