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Food Microbiology

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"Food Microbiology covers the three main aspects of interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in food and their capacity...

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Dades bibliogràfiques
Autor principal:	Adams, M. R Moss, M. O
Format:	Printed Book
Publicat:	Newdelhi New Age International publications 1995
Matèries:	Food > Microbiology > Voedselverontreiniging > Microbiologie.
Accés en línia:	http://classify.oclc.org/classify2/ClassifyDemo?owi=11025238

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