Heat resistance of Clostridium botulinum in acid ingredients and its significance for the safety of chilled foods
| Yazar: | |
|---|---|
| Materyal Türü: | Kitap |
| Dil: | English Dutch |
| Baskı/Yayın Bilgisi: |
Utrecht
Rijksuniversiteit te Utrecht
c1980.
|
| Konular: |