Cover Image

Conservas alimenticias: fundamentos técnico-microbiológicos

Saved in:

Bibliographic Details
Main Authors:	Hersom, A. C (Author), Hulland, E. D (Author)
Format:	Book
Language:	Spanish
Published:	Zaragoza Acribia 1974
Subjects:	Microbiología alimentaria Conservación de los alimentos Envasado Microorganismos Análisis microbiológico INSPECCION DE ALIMENTOS INDUSTRIA CONSERVERA
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Conservas alimenticias: procesado térmico y microbiología
by: Hersom, A. C, et al.
Published: (1995)

Microorganisms in foods
Published: (1974)

A programmed introduction to microbiology
by: Brooks, Stewart M
Published: (1968)

Low temperature biology of foodstuffs
by: Hawthorn, John, et al.
Published: (1968)

The microbiology of foods
by: Tanner, Fred Wilbur
Published: (1944)

Recommendations pour la préparation et la distribution des aliments congelés
Published: (1986)

Microbiología alimentaria
by: Bourgeois, C. M
Published: (1994)

Análisis microbiológico de aguas: aspectos aplicados
by: Guinea, Jesús
Published: (1979)

Conservación por el frío
by: Monvoisin, Alexandre
Published: (1953)

Canned foods: an introduction to their microbiology
by: Hersom, A. C, et al.
Published: (1964)

Micotoxinas en alimentos
by: Soriano del Castillo, José Miguel
Published: (2007)

Calidad en la industria conservera
Published: (1979)

La calidad como factor de desarrollo en la industria conservera
Published: (1978)

La calidad como factor de desarrollo en la industria conservera
Published: (1977)

Fundamentals of food freezing
by: Desroiser, Norman, et al.
Published: (1977)

Manejo de los alimentos
by: Jamieson, Michael, et al.
Published: (1975)

Advances in preconcentration and dehydration of foods
by: Spicer, Arnold
Published: (1974)

The dehydration of food
by: Morris, Thomas Norman
Published: (1945)

Microorganisms and man
by: Wyss, Orville, et al.
Published: (1971)

Proceedings low temperature microbiology symposium, Camden New Jersey 1961
Published: (1962)

Food additives: what they are, how they are used
Published: (1971)

Canned foods: an introduction to their microbiology
by: Baumgartner, J. G, et al.
Published: (1956)

Microbiología alimentaria: metodología analítica para alimentos y bebidas
by: Pascual Anderson, María del Rosario
Published: (1992)

Practical canning
by: Lock, Arthur
Published: (1969)

Microbiología moderna de los alimentos
by: Jay, James M, et al.
Published: (2009)

Inspección veterinaria de la leche
by: Lerche, Martin
Published: (1969)

Métodos para medir propiedades físicas en industrias de alimentos
by: Alvarado, Juan de Dios, et al.
Published: (2001)

New methods of food preservation
by: Gould, G. W
Published: (1999)

Modern food microbiology
by: Jay, James M, et al.
Published: (2005)

Natural antimicrobials for the minimal processing of foods
by: Roller, Sibel
Published: (2003)

Food texture
by: Matz, Samuel A.
Published: (1962)

Food microbiology
by: Rose, Anthony H
Published: (1983)

Sanidad alimentaria
by: Roberts, Howard R
Published: (1986)

Food analysis
Published: (2010)

Predictive microbiology in foods
by: Pérez-Rodríguez, Fernando, et al.
Published: (2013)

Microbiología moderna de los alimentos
by: Jay, James M
Published: (1994)

Microbiología moderna de los alimentos
by: Jay, James M
Published: (1981)

Fundamentals of new food product development
by: Baker, Robert C, et al.
Published: (1988)

Procesado térmico y envasado de los alimentos
by: Rees, J. A. G, et al.
Published: (1994)

Industrialization of indigenous fermented foods
by: Steinkraus, Keith H
Published: (1989)