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Bacteriological requirements for and bacteriological analysis of precooked (‘instant’) cereals and similar foods

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Authors and Affiliations

  1. Central Institute for Nutrition and Food Research T.N.O., Utrecht, The Netherlands

    D. A. A. Mossel & E. L. Krugers Dagneaux

  2. the Research Laboratory, N. V. P. de Gruyter & Zn., s-Hertogenbosch, The Netherlands

    D. A. A. Mossel & E. L. Krugers Dagneaux

Authors
  1. D. A. A. Mossel
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  2. E. L. Krugers Dagneaux
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Mossel, D.A.A., Krugers Dagneaux, E.L. Bacteriological requirements for and bacteriological analysis of precooked (‘instant’) cereals and similar foods. Antonie van Leeuwenhoek 25, 230–236 (1959). https://doi.org/10.1007/BF02542848

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  • DOI: https://doi.org/10.1007/BF02542848

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