Microorganisms in foods 1: Their significance and methods of enumeration - 2. ed.
Diagrs., tables. Bibliography p. 373-424
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| Main Authors: | , , , , , |
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| Format: | Texto biblioteca |
| Language: | |
| Published: |
Toronto, Ontario (Canada) Univ. of Toronto Press
1978
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| Subjects: | MICROBIOLOGY, FOOD INSPECTION, MICROORGANISMS, BACTERIA, PROTOZOA, VIRUSES, TOXINS, FOODBORNE DISEASES, POISONING, METHODS, FOODS, ANALYTICAL METHODS, COLIFORM BACTERIA, ENTEROCOCCUS, STREPTOCOCCUS, STAPHYLOCOCCUS, MICROBIOLOGICAL ANALYSIS, SALMONELLA, ESCHERICHIA, CLOSTRIDIUM BOTULINUM, CHEMICAL REAGENTS, MICROBIOLOGIE, INSPECTION DES ALIMENTS, MICROBIOLOGIA, INSPECCION DE LOS ALIMENTOS, MICROORGANISME, VIRUS, TOXINE, MALADIE TRANSMISSIBLE PAR ALIMENT, INTOXICATION, METHODE, PRODUIT ALIMENTAIRE, TECHNIQUE ANALYTIQUE, BACTERIE COLIFORME, ANALYSE MICROBIOLOGIQUE, REACTIF CHIMIQUE, MICROORGANISMOS, TOXINAS, ENFERMEDADES TRANSM POR ALIMENTOS, ENVENENAMIENTO, METODOS, ALIMENTOS, TECNICAS ANALITICAS, BACTERIA COLIFORME, ANALISIS MICROBIOLOGICO, REACTIVO QUIMICO, |
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| Summary: | Diagrs., tables. Bibliography p. 373-424 |
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