Clostridium Botulinum: Ecology and Control in Foods (Food science and technology ; 54)

معرفی کتاب «Clostridium Botulinum: Ecology and Control in Foods (Food science and technology ; 54)» نوشتهٔ Dodds, Karen L.; Hauschild, Andreas H. W، منتشرشده توسط نشر M. Dekker;CRC در سال 1993. این کتاب در فرمت pdf، زبان انگلیسی ارائه شده است.

An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of its control in specific foods and products.

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