skip to main content

Language:

An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients

National Research Council (U.S.). Food Protection Committee.

1985

Online access

Actions
1. Add to e-Shelf
2. Remove from e-Shelf
3. E-mail
4. Print
5. Permalink
6. Citation
7. EasyBib
8. EndNote
9. RefWorks
10. Delicious
11. Export RIS
12. Export BibTeX

Title:
An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients
Author: National Research Council (U.S.). Food Protection Committee.
Creation Date: 1985
Language: English
Identifier: ISBN0-309-03497-3;ISBN0-585-03348-X
Source: Online E Resources SFX

Links

Back to results list

	CATALOG		CONTACT
	Introduce	Search	LEARNING RESOURCE CENTER- THAI NGUYEN UNIVERSITY
	Product	Guide	Tan Thinh District - Thai Nguyen City
	Service	Feedback	Phone: (+84)-2803.852.443 Fax: 02803.656.601
	Open document		Email:tthl(a)tnu.edu.vn

Searching Remote Databases, Please Wait

Searching for
inscope:(ELIBLRC),scope:(SFX),scope:(ILIB),scope:("TNU"),primo_central_multiple_fe
Show me what you have so far