Fundamental food microbiology
Preface to the Fifth Edition The golden era of food microbiology has begun. All three areas of food microbiology, beneficial, spoilage, and pathogenic microbiology, are expanding and progressing at an incredible pace; thus, it is difficult for one to stay abreast of new developments. A genuine attem...
Kaydedildi:
| Yazar: | Ray, Bibek |
|---|---|
| Materyal Türü: | Kitap |
| Dil: | Undetermined |
| Baskı/Yayın Bilgisi: |
Boca Raton
CRS Press, Taylor & Francis Group, an informa business
2014
|
| Konular: | |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
Benzer Materyaller
-
Fundamental food microbiology
Yazar:: Ray, Bibek
Baskı/Yayın Bilgisi: (2014) -
Fundamental food microbiology
Yazar:: Ray, Bibek
Baskı/Yayın Bilgisi: (2003) -
FAO food and nutrition paper N41.13
Yazar:: OMS
Baskı/Yayın Bilgisi: (2000) -
Modern food microbiology
Yazar:: Jay, James M.
Baskı/Yayın Bilgisi: (2000) -
Microbiologically safe foods
Baskı/Yayın Bilgisi: (2009)