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Microorganisms in foods. 1 : their significance and methods of enumeration / First ed. compiled by F.S. Thatcher and D.S. Clark ; sponsored by The International Commission on Microbiological Specifications for Foods of the International Association of Microbiological Societies ; University of Toronto ; ed. committee R. P. Elliott, D.S. Clark, K.H. Lewis, H. Lundbeck, J.C. Olson, Jr., B. Simonsen

Corporate Author (Main): The International Commission on Microbiological Specifications for Foods (ICMSF)Secondary Author: Thatcher, F.S.;Clark, D.S.;Elliott, R.P.;Lewis, K.H.;Lundbeck, H.;Olson, J.C.;Simonsen, B.Corporate Author (Secondary): The International Association of Microbiological Societies;University of TorontoLanguage: Inglês.Country: Canadá, Toronto.Edition Statement: 2ª ed. reprintedPublication: Toronto : Univ. of Toronto Press, 1988Description: IX, 436 p. : il. ; 24 cmISBN: 0802022936.Subject - Topical Name: Microbiologia -- Análises microbiológicas | Toxicologia | Indústria alimentar -- Controlo de qualidade -- Tecnologia alimentar | Salmonellae | Bacteriologia
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