Food Microbiology An Introduction

By:

Karl R. Matthews

Contributor(s):

Kalmia E. Kniel Thomas J. Montville

Material type: Text

TextPublication details: Washington DC ASM press 2017Edition: 4thDescription: xviii, 597ISBN:

978-1-5558-1938-5

Subject(s):

Microbiology

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Item type	Current library	Call number	Status	Date due	Barcode
Book	University Library	664.001 M438F (Browse shelf(Opens below))	Available		ULB0034370

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