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Canned foods : an introduction to their microbiology /

Main Author:
Hersom, A. C.
Other Authors:
Hulland, E. D. and Baumgartner, J. G.
Format:
Book
Language:
English
Subjects:
Food Microbiology
Microorganisms
Canning and preserving
Canned foods Sterilization
Food Preservation
Heat Physiological effect
View in NAL's Catalog:
CAT11019408