Continuing its mission to cover all three areas of food microbiology: beneficial, spoilage, and pathogenic microbiology, the new edition features illustrations in color and provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different foods.
Ik heb een vraag over het boek: ‘Fundamental Food Microbiology - Ray, Bibek, Bhunia, Arun (Purdue University’.
Vul het onderstaande formulier in.
We zullen zo spoedig mogelijk antwoorden.
