Microorganisms in foods
Subtitle: their significance and methods of enumeration
By: ... International Commission on Microbiological Specifications for Foods ... of the International Association of Microbiological Societies.
Contributors: Clark, David S.; Thatcher, Fred S.
Edition: 2nd ed. --
Publisher: University of Toronto Press
Published: 1978
Place of publication: Toronto
Language: eng
Number of pages: 436
Subjects: Food -- Microbiology -- Technique.
Other titles: Application of the hazard analysis critical control point (HACCP) system; Microorganisms in foods: their significance and methods of renumeration; Sampling for microbiological analysis, principles and specific applications
Notes: Original ed. compiled and edited by F.S. Thatcher, D.S. Clark.

v. 4. lacks ed. statement.

Publisher varies: v. 4 published by Oxford & Blackwell Scientific.

Includes bibliographies and indexes.

Copy 3, v. 1 and copy 4, v. 1 is 1988 printing with revisions.
Table of contents: title: Microorganisms in foods : their significance and methods of enumeration; title: 2. Sampling for microbiological analysis, principles and specific applications; title: 3. Factors affecting life and death of microorganisms; title: 4. Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality.