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Food hygiene, microbiology and HACCP
by Forsythe, S. J., Hayes, P. R.
fromChapman & Hall food science book
0
Type: Book
Food microbiology: fundamentals and frontiers
0
Type: Book
Advances in Food Biotechnology
0
Type: Book
Microbiología de los alimentos
by Frazier, W. C., Westhoff, D. C., Ramis Vergés, Manuel
0
Type: Book
"Updated with the substantial progress made in lactic acid and bacteria research since the third edition, this fourth volume discusses improved insights in genetics and new molecular biological techniques. Thoroughly reorganized, this book incorporates the recent changes in new …
Principles of fermentation technology
by Hall, Stephen, Stanbury, Peter F., Whitaker, Allan
0
Type: Book
