Microorganisms in foods their significance and methods of enumeration

Microorganisms in foods their significance and methods of enumeration

Opis bibliograficzny
1. autor: Tatcher, Fred S.
Korporacja: International Association of Microbiological Societies, International Committee on Microbiological Specifications for Foods
Kolejni autorzy: Clark, David S.
Format: Książka
Język:English
Wydane: Toronto University of Toronto Press c1960.
Hasła przedmiotowe:
Food > Microbiology > Technique.