1. Microorganisms in foods.5, characteristics of microbial pathogens
پدیدآورنده : sponsored by The International Commision on Microbiological Specifications for Noods of the International Union of Biological Societies
کتابخانه: Central Library and Information Center of Ferdowsi University of Mashhad (Khorasan Razavi)
موضوع : Microbiology ، Food,Microbiology - Technique ، Food,Standards ، Food
رده :
QR
115
.
M53
1996
