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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...
| Hoofdauteur: | |
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| Formaat: | Printed Book |
| Gepubliceerd in: |
Newdelhi
New Age International publications
1995
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| Onderwerpen: | |
| Online toegang: | http://classify.oclc.org/classify2/ClassifyDemo?owi=11025238 |
Internet
http://classify.oclc.org/classify2/ClassifyDemo?owi=11025238MG University
| Plaatsingsnummer: |
664.001 ADA/F 664.001 ADA/F; 1 |
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| Kopie | Status is onbeschikbaar |
| Kopie | Status is onbeschikbaar |