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...

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Библиографические подробности
Главный автор:	Ray, Bibek
Формат:	‌
Язык:	Undetermined
Опубликовано:	Boca Raton CRS Press, Taylor & Francis Group, an informa business 2014
Предметы:	Food Microbiology,Foodborne Diseases,Vi sinh thực phẩm Prevention & control
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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

Fundamental food microbiology

по Ray, Bibek
Опубликовано 2014

Thư viện lưu trữ: Trung tâm Thư viện - Trường Đại học Công nghiệp TP. Hồ Chí Minh

Fundamental food microbiology

по Ray, Bibek
Опубликовано 2003

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

Fundamental food microbiology

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