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Fundamentals of food microbiology / Fields,M.L.

By: Fields,M.LMaterial type: TextTextLanguage: English Publication details: Westport: aVI, 1979. Description: ix,321p;23cmISBN: 0870552503DDC classification: 664.001576 FIE
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Holdings
Item type Current library Home library Call number Copy number Status Date due Barcode Item holds
Textbooks Textbooks Central Library, TU
Textbook Section (Consult Shelf-Guide to locate the book) 		Central Library, TU
664.001576 FIE (Browse shelf(Opens below)) 1 Available 21464
Total holds: 0
Browsing Central Library, TU shelves, Shelving location: Textbook Section (Consult Shelf-Guide to locate the book) Close shelf browser (Hides shelf browser)
664.00154 FOO Food chemistry / 664.00154 FOO Food chemistry / 664.00154775 REG Food protein chemistry: an introduction for food scientists / 664.001576 FIE Fundamentals of food microbiology / 664.001579 ADA Food microbiology / 664.001579 ADA Food microbiology / 664.001579 DEV Developments in food microbiology /

Includes bibliographical references.

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