Micro - organisms in foods 5 :

The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food proce...

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Bibliographic Details
Format:	Book
Language:	Undetermined
Published:	London Blackie academic and Professional 1996
Subjects:	Food,Food Microbiology,Standards,Congresses,Microbiology,Technique,Congresses
Tags:	Add Tag No Tags, Be the first to tag this record!

Institutions:	Trung tâm Học liệu Trường Đại học Cần Thơ

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Micro - organisms in foods 5 :

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