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Yeasts and moulds: occurrence and control in the food factory: Review No 58
Publication details: Gloucestershire: CCFRA, 2007ISBN: 9780907503422Subject(s): Food processing | Microbiology | Microbiological examination of food | Food processing | Food safetyLOC classification: QR115
Contents:
Description and activities of yeasts; Description and activities of moulds; Yeasts and moulds in bakeries; Yeasts and moulds in dairies; Yeasts and moulds in fruit-using factories; Other foods where yeasts and moulds are important; Methods for detection and identification of yeasts and moulds
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | QR115 VOY/PAMPHLET (Browse shelf(Opens below)) | 1 | Available | 165631 |
Description and activities of yeasts; Description and activities of moulds; Yeasts and moulds in bakeries; Yeasts and moulds in dairies; Yeasts and moulds in fruit-using factories; Other foods where yeasts and moulds are important; Methods for detection and identification of yeasts and moulds
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