Fundamental food microbiology
"Preface to the Fifth Edition The golden era of food microbiology has begun. All three areas of food microbiology, beneficial, spoilage, and pathogenic microbiology, are expanding and progressing at an incredible pace; thus, it is difficult for one to stay abreast of new developments. A genuine...
| Главные авторы: | , |
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| Язык: | English |
| Опубликовано: |
Boca Raton, FL
CRC Press
2014.
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| Редактирование: | Fifth edition. |
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