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...
সংরক্ষণ করুন:
| প্রধান লেখক: | |
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| বিন্যাস: | গ্রন্থ |
| ভাষা: | Undetermined |
| প্রকাশিত: |
New York
Chapman and Hall
1989
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| বিষয়গুলি: | |
| ট্যাগগুলো: |
ট্যাগ যুক্ত করুন
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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