Encyclopedia Of Microbiology

Author:
Publisher: Academic Press
ISBN: 0123739446
Size: 68.94 MB
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Available as an exclusive product with a limited print run, Encyclopedia of Microbiology, 3e, is a comprehensive survey of microbiology, edited by world-class researchers.

Microbiology

Author: Todd A. Swanson
Publisher: Lippincott Williams & Wilkins
ISBN: 9780781764711
Size: 27.19 MB
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This edition's cases give greater emphasis to pathogenesis, epidemiology, differential diagnosis, management, and complications and include radiologic images, photographs, tables, and algorithms.

Microbiology

Author: Richard A. Harvey (Ph.D.)
Publisher: Lippincott Williams & Wilkins
ISBN: 9780781782159
Size: 55.59 MB
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This edition's medical/clinical focus has been sharpened to provide a high-yield review. Five additional case studies have been included, bringing the total to nineteen.

Microbiology

Author: T. Stuart Walker
Publisher: Saunders
ISBN: 9780721646411
Size: 59.27 MB
Format: PDF, ePub
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It equips readers to efficiently meet the requirements of a medical program, prepare for certification examinations, or update their knowledge. A volume in the Saunders Text And Review series (STARS).

Electron Microscopy In Microbiology

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Publisher: Academic Press
ISBN: 9780080860497
Size: 79.61 MB
Format: PDF, Mobi
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This volume of this acclaimed series deals with electron microscopic techniques applied for the elucidation of microbial structures and structure-function relationships at cellular, sub-cellular, and macromolecular levels.

Fundamentals Of Microbiology

Author: Jeffrey Pommerville
Publisher: Jones & Bartlett Learning
ISBN: 1284100952
Size: 20.42 MB
Format: PDF, ePub, Docs
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Pommerville’s Fundamentals of Microbiology, Eleventh Edition makes the difficult yet essential concepts of microbiology accessible and engaging for students’ initial introduction to this exciting science.

The Microbiology Of Safe Food

Author: Stephen J. Forsythe
Publisher: John Wiley & Sons
ISBN: 1444359665
Size: 75.38 MB
Format: PDF, ePub, Mobi
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This book reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms.