Microorganisms in foods their significance and methods of enumeration

Detalhes bibliográficos
Autor principal:	Tatcher, Fred S.
Autor Corporativo:	International Association of Microbiological Societies, International Committee on Microbiological Specifications for Foods
Outros Autores:	Clark, David S.
Formato:	Livro
Idioma:	English
Publicado em:	Toronto University of Toronto Press c1960.
Assuntos:	Food > Microbiology > Technique.