Frazier, W. C. <br/><br/>
Food microbiology 

 - 3 ed. 
 - New York :  McGraw-Hill,  1967 
 - 537 p.  : ilus. 
<br/><br/><label>LCCN: </label>42450 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alimentos--Bacteriología.
<br/><br/><label>Dewey Class. No.: </label>664.8  / F73 1967