Microbiology of Foods and Food Processing

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Bibliographic Details
Main Authors:	Nickerson, John T. (Author), Sinskey, Anthony J. (Author)
Format:	Book
Language:	English
Published:	New York, N.Y. American Elsevier Publishing Company 1972
Subjects:	Food handling Food > Microbiology Food > Preservation
Online Access:	Click Here to View Status and Holdings.
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100	1	#	\|a Nickerson, John T. \|e author
245	1	0	\|a Microbiology of Foods and Food Processing \|c John T. Nickerson [and] Anthony J. Sinskey, Department of Nutrition and Food Science Massachusetts Institute of Technology Cambridge, Massachusetts
264	#	1	\|a New York, N.Y. \|b American Elsevier Publishing Company \|c 1972
264	#	4	\|c ©1972
300	#	#	\|a x, 306 pages \|b illustrations \|c 24 cm
336	#	#	\|a text \|2 rdacontent
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504	#	#	\|a includes bibliographical references and index
526	0	#	\|a MIC254 \|b AS114 \|5 AS
526	0	#	\|a Food Microbiology \|b Faculty Of Applied Sciences \|5 Diploma In Microbiology
650	#	0	\|a Food handling
650	#	0	\|a Food \|x Microbiology
650	#	0	\|a Food \|x Preservation
700	1	#	\|a Sinskey, Anthony J. \|e author
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