Thermobacteriology in food processing:
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Bibliographic Details
Main Author: Stumbo, Charles Raymond (Author)
Format: Book
Language:English
Published: New York <<[u.a.]>> Academic Press 1965
Edition:2. print.
Series:Food science and technology 2
Subjects:
Physical Description:XVI, 236 S. Ill., graph. Darst.

There is no print copy available.

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