Canned foods: an introduction to their microbiology

Ngā tūemi rite

• Canned foods: an introduction to their microbiology
  mā: Hersom, A. C, me ētahi atu.
  I whakaputaina: (1964)
• A complete course in canning: a technical reference book and texbook for students of food technology, food plant managers, product research and decelopment specialists, food brokers, technical salesmen, food equipment manufacturers and salesmen, and food industry suppliers
  mā: López, Anthony
  I whakaputaina: (1969)
• A complete course in canning: a technical reference book and textbook for students of food tecnology, food plant managers, product research and development specialists, food brokers, technical salesmen, food equipment manufacturers and salesmen, and food industry suppliers
  mā: López, Anthony
  I whakaputaina: (1975)
• A complete course in canning: being a thorough exposition of the best practical methods of hermetically sealing canned food, preserving fruits and vegetables, and the marking of condiments, flavors and specialties
  I whakaputaina: (1958)
• Shelf life assessment of food
  I whakaputaina: (2012)