Microbiology handbook
Subtitle: meat
By: editor, Rhea Fernandes
Contributors: Royal Society of Chemistry (Great Britain)
Publisher: Royal Society of Chemistry
Published: 2009
Place of publication: Cambridge
Language: eng
Format: [electronic resource] :
ISBN-13: 9781905224661
Subjects: Quality; Meat; Preservation; Microbiology
Other titles: RSC ebook collection.
Notes: Electronic reproduction. Cambridge, England : Royal Society of Chemistry, 2009. Mode of access: World Wide Web. System requirements: Web browser. Title from title screen (viewed on Aug. 3, 2009). Access may be restricted to users at subscribing institutions.