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...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
1. Verfasser: George J Banwart
Format: Buch
Sprache:Undetermined
Veröffentlicht: New York Chapman and Hall 1989
Schlagworte:
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ