Microorganisms in foods their significance and methods of enumeration

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
Outros autores: Clark, David S.
Formato: Libro
Idioma:English
Publicado: Toronto University of Toronto Press c1960.
Subjects:
Food > Microbiology > Technique.