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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| Format: | Llibre |
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| Idioma: | Undetermined |
| Publicat: |
London
Blackie academic and Professional
1996
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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