Microbiology of food products - Raw materials coming into the composition of canned foods - Enumeration of the heat-resisting spores of Bacillus and Clostridium thermophilus - Most probable number technique
German title
Nahrungsmittelmikrobiologie - Rohstoffe der Konserven - Bestimmung der Keimzahl von Hitzeresistenten Sporen von thermophilen Bacillus und Clostridium - Verfahren der wahrscheinlichsten Keimzahl.
Publication date
2011-12-01
Original language
French
Pages
11
Publication date
2011-12-01
Original language
French
Pages
11
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