Microbiologia de los alimentos : Fundamentos y fronteras

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Microbiologia de los alimentos : Fundamentos y fronteras

Bibliographic Details
Main Author:	Doyle, M.P.
Other Authors:	Beuchat, L.R., Montville, T.J.
Format:	Book
Language:	Spanish
Published:	Zaragoza (España) : Acribia, 1997
Subjects:	ALIMENTOS MICROBIOLOGIA INDUSTRIA ALIMENTARIA BACTERIA AGUA ORGANISMOS PATOGENOS MICROORGANISMOS PARASITOS CARNE FERMENTACION

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