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Food microbiology : fundamentals and frontiers / edited by Michael P. Doyle, Robert L. Buchanan.
Material type:
TextPublication details: Washington, DC : ASM Press, c2013.Edition: 4th edDescription: xix, 1118 p. : illISBN: - 9781555816261
- 664.001/579 DOY
| Item type | Current library | Home library | Call number | Status | Date due | Barcode | |
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Dept. of Bio-Technology General Stacks | Dept. of Bio-Technology | 664.001/579 DOY (Browse shelf(Opens below)) | Available | BTY2597 |
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| 664 VAR Handbook of food processing : Food Safety, Quality, and Manufacturing Processes/ | 664 WAT Food Chemical Safety: Additives/ | 664.001/579 ADA Food microbiology / | 664.001/579 DOY Food microbiology : fundamentals and frontiers / | 664.001/579 DOY Food microbiology : fundamentals and frontiers / | 664.001/579 MAT Food microbiology : an introduction / | 664.001/579 SAR Handbook of indigenous foods involving alkaline fermentation / |
Includes bibliographical references and index.
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