CRC series in contemporary food science
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ShareCopied to clipboardCRC series in contemporary food science is a book series. It includes 15 books, written by 10 different authors.
Key facts
- number of authors: 10 people
- number of books: 15
- books: Advanced quantitative microbiology for foods and biosystems : models for predicting growth and inactivation, Aseptic processing and packaging of food : a food industry perspective
- authors: Micha Peleg, Jairus R. D. David
- publication dates: 2006, 2006, 1996
- book publishers: C R C, Taylor and Francis Group, Taylor&Francis
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