New Methods of Food Preservation

  • G. W. Gould

Table of contents

About this book


Absorption antibiotics bacteria enzymes fats food food industry food processing genetics health microbiology microorganism plants processing tea

Editors and affiliations

  • G. W. Gould
    • 1
  1. 1.Unilever Research LaboratoryBedfordUK

Bibliographic information

  • DOI
  • Copyright Information Chapman & Hall 1995
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-5876-3
  • Online ISBN 978-1-4615-2105-1
  • About this book