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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Bibliographic Details
Main Author:	George J Banwart
Format:	Book
Language:	Undetermined
Published:	New York Chapman and Hall 1989
Subjects:	food - microbiology
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Institutions:	Trung tâm Học liệu Trường Đại học Cần Thơ

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Basic food microbiology

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