Blackie academic & professional
WebBLACKIE ACADEMIC & PROFESSIONAL FOOD INDUSTRIES MANUAL Edited by Thất Thắng Tôn Related Papers 10 th European Conference … WebPublisher: Blackie Academic & Professional Open Library This week, we're fighting for the future of our library in court: Lend your support Blackie Academic & Professional …
Blackie academic & professional
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WebLondon ; New York : Blackie Academic & Professional Collection inlibrary; printdisabled; internetarchivebooks Digitizing sponsor Kahle/Austin Foundation Contributor Internet Archive Language English. ix, 178 pages : 24 cm Includes bibliographical references (page 173) and index Access-restricted-item true Addeddate 2024-09-16 19:08:26 WebLondon ; New York : Blackie Academic & Professional, 1998. All titles: "Microbiological contamination of meat during slaughter and butchering of cattle, sheep and pigs"@eng Other: "Includes references" AGROVOC Keywords quality controls guidelines food storage food safety HACCP food handling food contamination food processing meat quality
WebBlackie Academic & Professional, Glasgow, pp. 114–133. CrossRef Google Scholar Einarsson, H. (1992) Predicting the shelf life of cod (Gadhus morhua) fillets stored in air and modified atmosphere at temperatures between — 4 o C and +16 o C. WebJun 30, 2010 · Microbiology of fermented foods; Edited by Brian J B Wood. pp 852. Blackie Academic and Professional, London. 1998. ISBN 0-7514-0216-8
WebOct 1, 1996 · Read "Flame and combustion. By J. F. Griffths & J. A. Barnard, Blackie Academic and Professional, Glasgow,1995, xi + 309 pp., price UK £27.50. ISBN 0 7514 0199 4, Journal of Chemical Technology & Biotechnology" on DeepDyve, the largest online rental service for scholarly research with thousands of academic publications available … WebMicro-organisms in Foods 5 Microbiological Specifications of Food Pathogens, pp 299-333. Blackie Academic and Professional, London. Milling M, Park C, Erdman IE, Todd ECD, Casey J, Fish N, Gale RA, Johnston AJ and Pivnick H (1971) Staphylococcal food poisoning from commercially prepared chicken, from “hot” turkey sandwiches, and from ham.
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