Fundamental food microbiology/

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"Preface to the Fifth Edition The golden era of food microbiology has begun. All three areas of food microbiology, beneficial, spoilage, and pathogenic microbiology, are expanding and progressing at an incredible pace; thus, it is difficult for one to stay abreast of new developments. A genuine...

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Bibliografische gegevens
Hoofdauteur: Bibek Ray
Andere auteurs: Arun Bhunia
Formaat: Printed Book
Gepubliceerd in: Boca Raton: CRC Press, 2014.
Editie:5th ed.
Onderwerpen:
Food microbiology.
Foodborne diseases-Prevention and control.
Online toegang:https://books.google.co.in/books?id=NXr6AQAAQBAJ&printsec=frontcover&dq=Fundamental+food+microbiology+by+Bibek+Ray&hl=en&sa=X&ved=0ahUKEwi7hNCup77PAhXMuI8KHSjMDwUQ6AEIHTAA#v=onepage&q=Fundamental%20food%20microbiology%20by%20Bibek%20Ray&f=false

Internet

https://books.google.co.in/books?id=NXr6AQAAQBAJ&printsec=frontcover&dq=Fundamental+food+microbiology+by+Bibek+Ray&hl=en&sa=X&ved=0ahUKEwi7hNCup77PAhXMuI8KHSjMDwUQ6AEIHTAA#v=onepage&q=Fundamental%20food%20microbiology%20by%20Bibek%20Ray&f=false

MG University

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Plaatsingsnummer: 664.001 579 Q4
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