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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Detaylı Bibliyografya
Yazar: Bibek Ray
Diğer Yazarlar: Arun Bhunia
Materyal Türü: Printed Book
Baskı/Yayın Bilgisi: Boca Raton: CRC Press, 2014.
Edisyon:5th ed.
Konular:
Food microbiology.
Foodborne diseases-Prevention and control.
Online Erişim: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

Detaylı Erişim Bilgileri MG University
Yer Numarası: 664.001 579 Q4
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