Microorganisms in Foods
Twenty-two experienced scientists from eleven different countries have contributed four years of study and discussion to this important book, which represents part of the work done by the International Committee on Microbiological Specifications for Foods, a standing committee of the International Association of Microbiological Societies.
The ICMSF was formed in 1962 in reponse to the need for int...
Twenty-two experienced scientists from eleven different countries have contributed four years of study and discussion to this important book, which represents part of the work done by the International Committee on Microbiological Specifications for Foods, a standing committee of the International Association of Microbiological Societies.
The ICMSF was formed in 1962 in reponse to the need for int...