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...
में बचाया:
| स्वरूप: | पुस्तक |
|---|---|
| भाषा: | Undetermined |
| प्रकाशित: |
London
Blackie academic and Professional
1996
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| विषय: | |
| टैग : |
टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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समान संसाधन
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Combined compendium of food additive specifications :
प्रकाशित: (2005) -
Trategies for assessing the safety of foods produced by biotechnology
द्वारा: OMS
प्रकाशित: (1991) -
Combined compendium of food additive specifications :
प्रकाशित: (2005) -
Combined compendium of food additive specifications :
प्रकाशित: (2005) -
Food Microbiology Laboratory for the Food Science Student : A Practical Approach
द्वारा: Shen, Cangliang
प्रकाशित: (2017)