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Thermobacteriology in food processing

Detalles Bibliográficos
Clasificación:	Libro Electrónico
Autor principal:	Stumbo, C. R. (Charles Raymond), 1914-
Formato:	Electrónico eBook
Idioma:	Inglés
Publicado:	New York, Academic Press, 1973.
Edición:	2d ed.
Colección:	Food science and technology (Academic Press)
Temas:	Food > Microbiology. Sterilization. Food Microbiology Food-Processing Industry Sterilization Aliments > Microbiologie. St�erilisation. sterilization. Food > Microbiology
Acceso en línea:	Texto completo

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