ロード中...
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...
| 第一著者: | |
|---|---|
| フォーマット: | Printed Book |
| 出版事項: |
Newdelhi
New Age International publications
1995
|
| 主題: | |
| オンライン･アクセス: | http://classify.oclc.org/classify2/ClassifyDemo?owi=11025238 |