Basic food microbiology

The book discusses recent innovations in the use of microorganisms and fermentations to produce various foods; how to can make fuller use of fishery resources and recycled waste products; and the critical role that microbiology plays in ensuring the safety and quality of processed foods. Other key a...

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Bibliografische gegevens
Hoofdauteur: George J Banwart
Formaat: Boek
Taal:Undetermined
Gepubliceerd in: New York Chapman and Hall 1989
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Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ