Micro-organisms in foods : their significance and methods of enumeration

Micro-organisms in foods their significance and methods of enumeration

Bibliographic Details
Corporate Author: Comisión Internacional de Especificaciones Microbiológicas de los Alimentos. otros (otros)
Other Authors: Thatcher, F.S., editor literario (editor literario), Clark, D.S., editor literario (contribuidor), Bartram, M.T., contribuidor
Format: Book
Language:Inglés
Published: Toronto : University of Toronto Press 1968
Subjects:
Alimentos > Microorganismos > Análisis.
See on Universidad de Navarra:https://unika.unav.edu/discovery/fulldisplay?docid=alma991007575519708016&context=L&vid=34UNAV_INST:VU1&search_scope=34UNAV_TODO&tab=34UNAV_TODO&lang=es
Description
Physical Description:XIII, 234 p. ; 24 cm

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