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Food Microbiology
"Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for...
| Hovedforfatter: | |
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| Format: | Printed Book |
| Udgivet: |
Cambridge
Royal Society of Chemistry
2016
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| Udgivelse: | 4th; Ed. |
| Fag: | |
| Online adgang: | http://classify.oclc.org/classify2/ClassifyDemo?owi=11025238 |
Internet
http://classify.oclc.org/classify2/ClassifyDemo?owi=11025238MG University
| Klassifikationsnummer: |
664.001 ADA/F |
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| Kopi | Live Status Unavailable |