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Canned foods: an introduction to their microbiology

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Bibliografski detalji
Glavni autori:	Baumgartner, J. G (Autor), Hersom, A. C (Autor)
Format:	Knjiga
Jezik:	engleski
Izdano:	Londres J and A. Churchill 1956
Izdanje:	4a. ed
Teme:	TECNOLOGIA DE ALIMENTOS Conservación de los alimentos Alimentos ELABORACION DE ALIMENTOS Microbiología alimentaria LATAS Contenedores
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

Slični predmeti

Canned foods: an introduction to their microbiology
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