Basic food microbiology

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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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Библиографические подробности
Главный автор:	George J Banwart
Формат:	‌
Язык:	Undetermined
Опубликовано:	New York Chapman and Hall 1989
Предметы:	food - microbiology
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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

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