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Laboratory Methods in Food Microbiology
Describes a range of methods for use in the microbiological analysis of foods, including approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi, microbiological analysis for the main food commodity groups, and safety in the food microbiology...
| 第一著者: | |
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| フォーマット: | Printed Book |
| 出版事項: |
San Diego
Academic Press
1998
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| 版: | 3rd; Ed. |
| 主題: | |
| オンライン･アクセス: | http://classify.oclc.org/classify2/ClassifyDemo?owi=3901322871 |
インターネット
http://classify.oclc.org/classify2/ClassifyDemo?owi=3901322871MG University
| 請求記号: |
664.001 HAR/L |
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| 所蔵 | ステータス情報は利用できません |