Open AccessPRINCIPLES OF FOOD SCIENCE: VOLUME I—FOOD TECHNOLOGY AND BIOCHEMISTRY; VOLUME II—FOOD MICROBIOLOGY AND BIOCHEMISTRY
Author(s) -
John H. Browe
Publication year - 1969
Publication title -
american journal of public health and the nations health
Language(s) - English
Resource type - Journals
eISSN - 2330-9679
pISSN - 0002-9572
DOI - 10.2105/ajph.59.12.2292-b
Subject(s) - volume (thermodynamics) , food microbiology , food science , food chemistry , biochemistry , chemistry , biology , physics , thermodynamics , bacteria , green chemistry , genetics , ionic liquid , catalysis
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