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Thermobacteriology in food processing / [by] C. R. Stumbo.

By: Stumbo, C. R. (Charles Raymond).
Material type: materialTypeLabelBookSeries: Food science and technology. Publisher: New York : Academic Press, 1973Edition: 2nd ed.Description: xix, 329 p. : ill. ; 24 cm.Call number: 664.028 STU 2nd ed. Subject(s): Food -- Bacteriology | SterilizationOnline resources: Click here to access online
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