Introductory Microbiology Lab Skills And Techniques In Food Science
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Language: en
Pages: 176
Pages: 176
Type: BOOK - Published: 2021-11-02 - Publisher: Academic Press
Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, bi
Language: en
Pages: 548
Pages: 548
Type: BOOK - Published: 1998-09-28 - Publisher: Gulf Professional Publishing
Basic methods; Techniques for the microbiological examination of foods; Microbiological examination of especific foods; Schemes for the identification of microo
Language: en
Pages: 140
Pages: 140
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As a group of organisms that are too small to see and best known for being agents of disease and death, microbes are not always appreciated for the numerous sup
Language: en
Pages: 164
Pages: 164
Type: BOOK - Published: 2023-04-24 - Publisher: Springer Nature
This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to foo
Language: en
Pages: 913
Pages: 913
Type: BOOK - Published: 2015-01-01 - Publisher: Morton Publishing Company
Designed for major and non-major students taking an introductory level microbiology lab course. Whether your course caters to pre-health professional students,
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