Microorganisms in foods their significance and methods of enumeration

Microorganisms in foods their significance and methods of enumeration

Détails bibliographiques
Auteur principal: Tatcher, Fred S.
Collectivité auteur: International Association of Microbiological Societies, International Committee on Microbiological Specifications for Foods
Autres auteurs: Clark, David S.
Format: Livre
Langue:English
Publié: Toronto University of Toronto Press c1960.
Sujets:
Food > Microbiology > Technique.