Showing 1 - 10 results of 20 for search '"Food bacteriology."', query time: 0.02s Refine Results
  1. 1

    HACCP in the meat industry

    Published 2000
    Book

    HACCP in the meat industry
  2. 2

    Mikrobiolohiya ng pagkain Priscilla C. Sanchez. by Sanchez, Priscilla C.

    Published 2000
    Book

    Mikrobiolohiya ng pagkain Priscilla C. Sanchez.
  3. 3

    CRC handbook of lethality guides for low-acid canned foods

    Published 1983
    Book

    CRC handbook of lethality guides for low-acid canned foods
  4. 4

    Manual for the laboratory diagnosis of bacterial food poisoning and the assessment of the sanitary quality of food by Ohashi, Makoto

    Published 1978
    Book

    Manual for the laboratory diagnosis of bacterial food poisoning and the assessment of the sanitary quality of food
  5. 5

    A manual of methods for the bacteriological examination of frozen food by Hall, L.P

    Published 1975
    Book

    A manual of methods for the bacteriological examination of frozen food
  6. 6

    Manual for the laboratory diagnosis of bacterial food poisonings and the assessment of the sanitary quality of food

    Published 1975
    Book

    Manual for the laboratory diagnosis of bacterial food poisonings and the assessment of the sanitary quality of food
  7. 7

    Thermobacteriology in food processing by Stumbo, Charles Raymond 1914-

    Published 1973
    Book

    Thermobacteriology in food processing
  8. 8

    Biochemistry of some foodborne microbial toxins papers presented at the Symposium on Microbial Toxins, held at the meeting of the American Chemical Society, New York, September 12,...

    Published 1967
    Book

    Biochemistry of some foodborne microbial toxins papers presented at the Symposium on Microbial Toxins, held at the meeting of the American Chemical Society, New York, September 12, 1966
  9. 9

    Recommended methods for the microbiological examination of foods.

    Published 1966
    Book

    Recommended methods for the microbiological examination of foods.
  10. 10

    Thermobacteriology in food processing by Stumbo, Charles Raymond 1914-

    Published 1965
    Book

    Thermobacteriology in food processing

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