Food microbiology: fundamentals and frontiers / Doyle,Michael P.
Material type: TextLanguage: English Publication details: Washington,D.C.: aSM Press, 2001. Edition: 2nd edDescription: xvi,872p;30cmISBN: 1555812082DDC classification: 664.001 FOOItem type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | Item holds |
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Reference Books | Central Library, TU Reference Book Section (Consult Shelf-Guide to locate the book) | Central Library, TU | Reference | 664.001 FOO (Browse shelf(Opens below)) | Not for loan | 25008 | |||
Textbooks | Central Library, TU Textbook Section (Consult Shelf-Guide to locate the book) | Central Library, TU | 664.001 FOO (Browse shelf(Opens below)) | 1 | Available | 23768 |
Total holds: 0
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664 RAO Engineering propertics of foods / | 664 TRI Food Biotechnology / | 664 VAL Handbook of food engineering practice / | 664.001 FOO Food microbiology: fundamentals and frontiers / | 664.001 RAY Fundamental food microbiology / | 664.00284 SAR Handbook of food processing equipment / | 664.00284 SAR Handbook of food processing equipment / |
Includes bibliographical references.
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