Frazier, W. C <br/><br/>
Food microbiology 

 - 2 ed. 
 -  McGraw-Hill  1967 
 - 537 p.  diagrs.; ilus.; grafs.; tabls. 
<br/><br/>Preface to the second edition Preface to the first edition Microorganisms important in food microbiology Principles of food preservation and spoilage Contamination, preservation, and spoilage of different kinds of foods Food and enzymes produced by microorganisms Foods in relation to disease Food sanitation, control, and inspection 
<br/><br/><br/>Inglés 
<br/><br/><label>Subjects--Topical Terms: </label><br/>ALIMENTOS/microbiológico