The microbiology of fish and meat curing brines : proceedings of the Second International Symposium on Food Microbiology, held at Cambridge (United Kingdom) in April, 1957

著者

• International Symposium on Food Microbiology (2nd : 1957 : Cambridge, England)
• Eddy, B. P.
• Low Temperature Research Station (Great Britain)
• Great Britain. Dept. of Scientific and Industrial Research

書誌事項

The microbiology of fish and meat curing brines : proceedings of the Second International Symposium on Food Microbiology, held at Cambridge (United Kingdom) in April, 1957

edited by B.P. Eddy

H.M.S.O., 1958

注記

At head of title: Department of Scientific and Industrial Research, Food Investigation

Organized by the Low Temperature Research Station, University of Cambridge, and the Department of Scientific and Industrial Research

Includes bibliographies

詳細情報

• NII書誌ID(NCID): BA42765471
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: London
• ページ数/冊数: vi, 336 p., [15] p. of plates
• 大きさ: 25 cm
• 分類:
  • LCC : QR118
  • DC19 : 664/.9/001576
• 件名:
  • LCSH : Fishery products -- Microbiology -- Congresses
  • LCSH : Meat -- Microbiology -- Congresses
  • LCSH : Salting of food -- Congresses
  • LCSH : Food -- Preservation -- Congresses