Microorganisms in foods 5 characteristics of microbial pathogens

Microorganisms in foods 5 characteristics of microbial pathogens

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Bibliographic Details
Main Author: International Commission on Microbiological Specifications for Foods
Other Authors: Roberts, T. A. 1934- Terence Arthur, Baird-Parker, Tony C, Tompkin, R. B
Format: Book
Published: London Blackie Academic & Profess 1996
Edition:1st ed., reprinted
Subjects:
Pathogenic microorganisms
Food contamination
Online Access:Click Here to View Status and Holdings.
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