Thermobacteriology in food processing

Bibliographic Details
Main Author:	Stumbo, C. R. (Charles Raymond), 1914-
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	New York, Academic Press, 1973.
Edition:	2d ed.
Series:	Food science and technology (Academic Press)
Subjects:	Food > Microbiology. Sterilization. Food Microbiology Food-Processing Industry Sterilization Aliments > Microbiologie. Stérilisation. sterilization. Food > Microbiology Electronic books.
Online Access:	Connect to the full text of this electronic book

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