Food microbiology: fundamentals and frontiers Edited by Michael P. Doyle and Robert L. Buchanan

By: DOYLE, M.P. edContributor(s): BUCHANAN, ROBERT L. edMaterial type: TextTextLanguage: English Publication details: Washington DC American Society for Microbiology 2013 Edition: 4th. edDescription: xix,1118pISBN: 9781555816261Subject(s): FOOD MICROBIOLOGY | FOOD TECHNOLOGYDDC classification: ZOO 664.001579
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