Canned foods : an introduction to their microbiology.

Canned foods : an introduction to their microbiology.

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Bibliografski detalji
Glavni autor: Hersom, A. C. (Albert Charles)
Daljnji autori: Baumgartner, J. G., Hulland, E. D. (Eric David)
Format: Knjiga
Jezik:English
Izdano: London, Churchill, 1969.
Izdanje:6th ed. /
Teme:
Canned foods > Microbiology.
Canned foods > Sterilization.
Heat > Physiological effect.
Canning and preserving.

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