Microorganisms in foods their significance and methods of enumeration

Detalles Bibliográficos
Autor principal:	Tatcher, Fred S.
Autor Corporativo:	International Association of Microbiological Societies, International Committee on Microbiological Specifications for Foods
Otros Autores:	Clark, David S.
Formato:	Libro
Lenguaje:	English
Publicado:	Toronto University of Toronto Press c1960.
Materias:	Food > Microbiology > Technique.