Food-Bacteriology
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ShareCopied to clipboardFood-Bacteriology is a book subject. It includes 3 books, written by 3 different authors.
Key facts
- number of authors: 3 people
- number of books: 3
- books: Application of the Campden alginate particle technique to the study of particle sterilisation under dynamic flow, Growth characteristics of staphylococcus aureus at sub-optimal temperatures, Thermobacteriology in food processing
- authors: Philip Richardson, S. J. Alcock, Charles Raymond Stumbo
- publication dates: 1985, 1985, 1973
- book publishers: Campden Food Preservation Research Association, Academic Press
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"Food-Bacteriology" is one of the 293,135 book subjects in our database.
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This dashboard is based on data from: The British Library.
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