A method for the assessment of bacteria tightness of food-processing equipment

• Localización: Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 4, Nº. 6, 1993, pág. 190
• Idioma: inglés
• Texto completo no disponible (Saber más ...)