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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| フォーマット: | 図書 |
| 言語: | Undetermined |
| 出版事項: |
New York
Chapman and Hall
1989
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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