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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מידע ביבליוגרפי
פורמט:	ספר
שפה:	Undetermined
יצא לאור:	London Blackie academic and Professional 1996
נושאים:	Food,Food Microbiology,Standards,Congresses,Microbiology,Technique,Congresses
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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Micro - organisms in foods 5 :

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