Thermobacteriology in Food
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Abstract
This very important book is a timely publication bringing under one cover all relevant information on the subject dealing with the principles and practices adopted in modern canning of foodstuffs.Downloads
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Published
1967-04-01
How to Cite
Kannan, A. (1967). Thermobacteriology in Food. The Indian Journal of Nutrition and Dietetics, 4(2), 164–164. Retrieved from http://mail.informaticsjournals.com/index.php/ijnd/article/view/14349
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Book Review
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