Food Microbiology : an Introduction

This textbook covers the complex field of food microbiology while also motivating students to venture beyond memorization to a broader understanding of the concepts. It provides a classroom-friendly text that has been student tested for level and depth of coverage.

Detaylı Bibliyografya
Yazar: Montville, Thomas J Matthews, Karl R Kniel, Kalmia E
Materyal Türü: Printed Book
Baskı/Yayın Bilgisi: Washington, DC ASM Press 2012
Edisyon:3rd; Ed.
Konular:
Food > Microbiology > Microbiology > Food Microbiology.
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Internet

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MG University

Detaylı Erişim Bilgileri MG University
Yer Numarası: 664.001 MON/F
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