Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images.

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Master organic chemistry with the help of this proven best-seller! John McMurry's ORGANIC CHEMISTRY is consistently praised as the most clearly written book available for the course. In John McMurry's words: "I wrote this book because I love writing. I get great pleasure and satisfaction from taking a complicated subject, turning it around until I see it clearly from a new angle, and then explaining it in simple words." Through his lucid writing and ability to show the beauty and logic of org...