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The microbiological safety of low wa...

Doyle, Michael P.

The microbiological safety of low water activity foods and spices

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The microbiological safety of low water activity foods and spicesedited by Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki.
其他作者:	Gurtler, Joshua B.
出版者:	New York, NY :Springer New York :2014.
面頁冊數:	vii, 444 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer eBooks
標題:	Applied Microbiology.
電子資源:	http://dx.doi.org/10.1007/978-1-4939-2062-4
ISBN:	9781493920624 (electronic bk.)

The microbiological safety of low water activity foods and spices
The microbiological safety of low water activity foods and spices[electronic resource] /edited by Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki. - New York, NY :Springer New York :2014. - vii, 444 p. :ill. (some col.), digital ;24 cm. - Food microbiology and food safety. - Food microbiology and food safety..

ISBN: 9781493920624 (electronic bk.)Subjects--Topical Terms:

273946
Applied Microbiology.

Dewey Class. No.: 664.001579

The microbiological safety of low water activity foods and spices
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