Rapid Microbiological Methods for Foods, Beverages and Pharmaceuticals
内容简介
This book considers the rapid microbiological techniques which are now increasingly used in industry as alternatives to more conventional methods. Although many of the pioneering studies in this field have taken place in clinical laboratories, the materials listed and organisms sought for foods, beverages and pharmaceuticals are much more varied. In this volume, leading experts from research and industry review the wide variety of approaches that are needed in an industrial setting.
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