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	1.	The science of food / P.M. Gaman and K.B. Sherrington. by Gaman, P. M [author] Sherrington, K. B [author] Edition: fourth edtion New York : Routledge, 1996 Online resources: Publisher description Table of contents Availability: Items available for loan: City Campus Library (3)Location, call number: General Stacks TX531 GAM 1996, ... Place hold Request article Add to cart (remove)
	2.	Fundamental food microbiology / Bibek Ray and Arun Bhunia. by Ray, Bibek [author.] Bhunia, Arun K [author.] Edition: Sixth edition. Publisher: Boca Raton, FL : CRC Press, 2025 Availability: Items available for loan: City Campus Library (3)Location, call number: General Stacks QR115 RAY 2024, ... Place hold Request article Add to cart (remove)
	3.	Food microbiology : fundamentals and frontiers / edited by Michael P. Doyle, Center for Food Safety, University of Georgia, Griffin, Georgia ; Francisco Diez-Gonzalez, Center for Food Safety, University of Georgia, Griffin, Georgia ; Colin Hill, University College Cork, Cork, Ireland. by Doyle, Michael P, 1949- [editor.] Diez-Gonzalez, Francisco, 1961- [editor.] Hill, Colin, PhD [editor.] Edition: fifth edition Publisher: Washington, DC : ASM Press, [2019]Copyright date: ♭2019 Availability: Items available for loan: City Campus Library (3)Location, call number: General Stacks QR115 DOY 2019, ... Place hold Request article Add to cart (remove)

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