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Fundamentals of food microbiology

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Xehetasun bibliografikoak
Egile nagusia:	Fields, Marion L (Egilea)
Formatua:	Liburua
Hizkuntza:	ingelesa
Argitaratua:	Westport Avi 1979
Gaiak:	TECNOLOGIA DE ALIMENTOS Alimentos Microbiología Bacterias Hongos PECES HUEVOS Leche Fermentación Contaminación de alimentos
Etiketak:	Etiketa erantsi Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak

An anthology of food science introduction to thermal processing of foods
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Water activity and food
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Food Science
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Economic microbiology
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Food science
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Food science
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Mixed culture fermentations
nork: Bushell, M. E
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Biochemical and biological engineering science
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Proceedings the Fifth International Conference on Global Impacts of Applied Microbiology
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Molecular techniques in the microbial ecology of fermented foods
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The microbiology of foods
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The technology of wine making
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La ciencia de los alimentos
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Microbiología de las fermentaciones industriales
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Principles of microbiology for students of food technology
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Microbial biomass
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The yeasts
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Practical food microbiology and technology
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Practical food microbiology and technology
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Second International Conference on Global Impacts of Applied Microbiology
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Methods in microbiology
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Microbiology and biochemistry of cheese and fermented milk
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Hygiene in food manufacturing and handling
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Technologie laitière
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Elementos de microbiología lactológica
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Hygiene in food manufacturing and handling
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Lipids and their oxidation
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Industrial microbiology
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Prebiotics and probiotics science and technology
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Industrialization of indigenous fermented foods
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CRC the use fungi as food and in food processing
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Advances in applied microbiology
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Pasterización de la leche: proyecto, instalaciones, funcionamiento y determinación análitica
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Principles of food analysis for filth, decomposition, and foreign matter
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Market milk
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Ingeniería para la industria lechera
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Fundamentals of dairy chemistry
nork: Webb, Byron H, et al.
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