✦ LIBER ✦

Bacteriological requirements for and bacteriological analysis of precooked (‘instant’) cereals and similar foods

✍ Scribed by D. A. A. Mossel; E. L. Krugers Dagneaux

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

BACTERIOLOGICAL ANALYSIS OF FROZEN SHRIM

✍ R. VIRGILIO; C. GONZÁLEZ; SILVIA MENDOZA; SONIA AVENDAñO; NUBIA MUÑOZ 📂 Article 📅 1970 🏛 Institute of Food Technologists 🌐 English ⚖ 362 KB

Bacteriological study of cooked ogi (fer

✍ Tolu Odugbemi; J.P.O. Oyerinde; O.M.T. Odujinrin; C.O. Akitoye; F.I. Esumeh 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 292 KB

HOME CANNING. I. SURVEY OF BACTERIOLOGIC

✍ R. G. TISCHER; W. B. ESSELEN JR. 📂 Article 📅 1945 🏛 Institute of Food Technologists 🌐 English ⚖ 974 KB

Analysis of cereals, malted foods and dr

✍ Roderick J. Weston 📂 Article 📅 1984 🏛 John Wiley and Sons 🌐 English ⚖ 313 KB

Suggestions for a Course in Micro-Analys

✍ Schneider, Albert 📂 Article 📅 1915 🏛 Elsevier ⚖ 224 KB

Suggestions for a Course in Micro-Analys

✍ Schneider, Albert 📂 Article 📅 1915 🏛 Elsevier ⚖ 291 KB