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Food Microbiology
"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...
| Κύριος συγγραφέας: | |
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| Μορφή: | Printed Book |
| Έκδοση: |
Newdelhi
New Age International publications
1995
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| Διαθέσιμο Online: | http://classify.oclc.org/classify2/ClassifyDemo?owi=11025238 |