Microbiology of fish and meat curing brines / Proceedings of the Second International Symposium on Food Microbiology
Material type:
TextPublication details: London: Her Majesty's Stationary Office, 1958Description: 336pSubject(s):
Proceedings
| Item type | Current library | Collection | Call number | Materials specified | Status | Date due | Barcode |
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Proceedings
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National Science Library | Reference | 664:576(082.2) J8 (Browse shelf(Opens below)) | Available | 190001 |
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| 664:54 K2 Chemicals analysis of foods | 664:543 J0 Analytical methods in the food industry | 664:543 M4 Modern methods of food analysis | 664:576(082.2) J8 Microbiology of fish and meat curing brines | 664:577.1 K3 Introduction to the biochemistry of food | 664:577.217 K2 Chemical and biological hazards in food | 664.612.39(1-773) L4 Food science in developing countries: A selection of unsolved problems |
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