Microorganisms in Foods : Their Significance and Methods of Enumeration /

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Bibliographic Details
Main Author: Thatcher, F. S. (Frederick Sidney), 1910-1996
Corporate Author: International Committee on Microbiological Specifications for Foods
Other Authors: Clark, D. S. (David Sedgefield), 1929-
Format: Electronic eBook
Language:Inglés
Published: [Toronto] : University of Toronto Press, 1968.
Series:Book collections on Project MUSE.
Subjects:
Food > Microbiology > Technique.
SCIENCE > Life Sciences > Microbiology.
Aliments > Microbiologie > Technique.
Electronic books.
Online Access:Texto completo
Table of Contents:
  • [1] Their significance and methods of enumeration
  • 2. Sampling for microbiological analysis.

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