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

By: Stumbo, Charles Raymond.
Material type: materialTypeLabelBookSeries: Food science and technology; a series of monographs 2. Publisher: New York : Academic Press, 1965-Description: xvi, 236 p. : ill. ; 24 cm.Call number: 664.028 STU Subject(s): Food -- Bacteriology | Sterilization
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