Thermobacteriology in food processing
ShareCopied to clipboardThermobacteriology in food processing is a book. It was written by Charles Raymond Stumbo and published by Academic Press in 1973.
Key facts
- author: Charles Raymond Stumbo
- publication date: 1973
- book publisher: Academic Press
- book series: Food science and technology
- book subjects: Food industry and trade, Sterilization, Food-Bacteriology
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"Thermobacteriology in food processing" is one of the books by Charles Raymond Stumbo, books by Academic Press and 2,617,384 books in our database.
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