1 Table of Contents: “...1 Oral microbiology. Background and introduction -- 2 The mouth as a microbial habitat -- 3...”

2 “...SINCE THE EARLY DAYS OF MICROBIOLOGY IT HAS BEEN KNOWN THAT, during their life cycles...”

3 “... assumed a new importance as the era of microbial manipulation dawns-microbiology has always been a...”

4

5 Table of Contents: “...:’ Translating the Cycle of Life into Ecology -- Chapter 8. Ecological Microbiology -- Part V. The Impact...”

6 “... studied intensively from every possible scientific angle: microbiology, biochemistry, molecular biology...”

7

8 Subjects: “...Microbiology...”

9 “...Aspects of Microbiology...”

10 Table of Contents: “.... Microbiology and Sanitation -- 7. Pecan Composition -- 8. Methods for Measurement of Pecan Quality -- 9...”

11 Table of Contents: “... of Frozen Foods -- 13 Microbiology of Frozen Foods -- 14 The Nutritive Value of Frozen Foods -- 15 Quality...”

12 Table of Contents: “... Phytopathology -- VI Microbiology -- VII Methods in aerobiology...”

13 Table of Contents: “... Dessert and Aperitif Wine Quality Control -- 8 Sparkling Wine Quality Control -- 9 Microbiological...”

14 Table of Contents: “... of Trauma -- Microbiology of Trauma -- Physiologic Effects of Endotoxemia -- The Adult Respiratory Distress...”

15 Table of Contents: “... Health Considerations in EEC Legislation -- Paper 7. The Microbiological Control of Salmonellae...”

16 “...Microbiology has undergone a number of metamorphoses in its relatively brief existence. It has been...”

17 Table of Contents: “.... Determination of Water -- VI. Extraneous Matter in Food and Drugs -- VII. Microbiological Assays -- VIII. Tests...”

18 Table of Contents: “... -- Unit 2 Citrus Juice Sanitation -- 14 Inspections -- 15 Citrus Microbiology -- 16 Insects, Rodents...”

19 Table of Contents: “... methods -- Biological methods -- 3 The microbiology and biochemistry of anaerobic digestion...”

20 Table of Contents: “... of microbiological criteria -- 7.6 Statistical process control -- 7.7 Summary -- Acknowledgements -- References -- 8...”