Food microbiology : [by] W.C. Frazier.
Material type: TextLanguage: English Publisher: New York, McGraw-Hill [1967]Edition: 2d edDescription: xii, 537 pages illustrations 23 cmSubject(s): Food -- Microbiology | Food -- Preservation | Food Microbiology | Food Preservation | Food -- Microbiology | Food -- Preservation | voedselmicrobiologie | food microbiology | voedingsmiddelen | foods | voedselbewaring | food preservation | groenteproducten | vegetable products | opslag | storage | plantaardige producten | plant products | enzymen | enzymes | enzymologie | enzymology | fermentatie | fermentation | vitaminen | vitamins | Food Microbiology | LevensmiddelenmicrobiologieAdditional physical formats: Online version:: Food microbiology.DDC classification: 576.163 LOC classification: QR115 | .F7 1967Other classification: XE 5200 Also issued online.Item type | Current location | Call number | Status | Date due | Barcode |
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Reference | GKVK Library | 576.163 FRA (Browse shelf) | Not for loan | 39152 |
Includes bibliographical references.
Also issued online.
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