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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Gespeichert in:
Bibliographische Detailangaben
Format: Buch
Sprache:Undetermined
Veröffentlicht: London Blackie academic and Professional 1996
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