Food microbiology
Illus., 5 tables; 7 ref.
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Format: | Texto biblioteca |
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Rome (Italy) FAO
1970
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Subjects: | WFP, MICROBIOLOGY, FOODBORNE DISEASES, POISONING, DETERIORATION, MYCOTOXINS, FUNGI, BACTERIA, REPRODUCTION, CLASSIFICATION, MICROORGANISMS, LIFE CYCLE, PHYSICS, CHEMICALS, STORAGE LOSSES, FOODS, PRESERVATION, WATER QUALITY, SYMPTOMS, BOTULISM, SALMONELLOSIS, STAPHYLOCOCCUS, MICRO-ORGANISME, CYCLE DE DEVELOPPEMENT, PHYSIQUE, PRODUIT CHIMIQUE, PERTE AU STOCKAGE, PRODUIT ALIMENTAIRE, QUALITE DE L'EAU, SYMPTOME, BOTULISME, SALMONELLOSE, MICROBIOLOGIE, MALADIE TRANSMISSIBLE PAR ALIMENT, INTOXICATION, MYCOTOXINE, CHAMPIGNON, REPRODUCCION, CLASIFICACION, MICROORGANISMOS, CICLO VITAL, FISICA, PRODUCTOS QUIMICOS, PERDIDAS POR ALMACENAMIENTO, ALIMENTOS, PRESERVACION, CALIDAD DEL AGUA, SINTOMAS, BOTULISMO, SALMONELOSIS, MICROBIOLOGIA, ENFERMEDADES TRANSM POR ALIMENTOS, ENVENENAMIENTO, DETERIORO, MICOTOXINAS, HONGOS, |
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