Microbiology handbook : meat products /
This second edition brings the 1996 version up-to-date on current information with regard to initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products.
| Други автори: | Fernandes, Rhea. |
|---|---|
| Формат: | Електронна книга |
| Език: | English |
| Публикувано: |
Cambridge :
Royal Society of Chemistry,
2009.
|
| Предмети: | |
| Онлайн достъп: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=519446 |
| Подобни документи: |
Print version::
Microbiology handbook. |
| Онлайн достъп от Библиотека ”Паница” на Американския университет в България: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=519446 |
|---|
| Провери в Paniza Library, AUBG | Сигнатура: |
QR117 .M53 2009 |
|---|