Microorganisms in foods their significance and methods of enumeration

Microorganisms in foods their significance and methods of enumeration

Библиографические подробности
Главный автор: Tatcher, Fred S.
Соавтор: International Association of Microbiological Societies, International Committee on Microbiological Specifications for Foods
Другие авторы: Clark, David S.
Формат: ‌
Язык:English
Опубликовано: Toronto University of Toronto Press c1960.
Предметы:
Food > Microbiology > Technique.