Food Microbiology /
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| Главный автор: | |
|---|---|
| Формат: | |
| Язык: | английский |
| Опубликовано: |
New York :
McGraw-Hill Book Company,
1967.
|
| Редактирование: | 2nd Edition. |
| Предметы: | |
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| 040 | |6 PUMLC |a PUMLC |b eng |c PUMLC |d PUMLC | ||
| 082 | |a 576.163 | ||
| 100 | |9 2073 |a Frazier, W.C. | ||
| 245 | |a Food Microbiology / |c W.C. Frazier. | ||
| 250 | |a 2nd Edition. | ||
| 260 | |a New York : |b McGraw-Hill Book Company, |c 1967. | ||
| 300 | |a xii, 537 pages : |b illustration ; |c 24 cm. | ||
| 650 | |9 2077 |a food microbiology | ||
| 650 | |9 2078 |a food preservation | ||
| 650 | |9 2079 |a enzymology | ||
| 650 | |9 2080 |a Aliments Conservation | ||
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