Seafood safety and quality / edited by Md. Latiful Bari and Koji Yamazaki.
Material type:
TextSeries: Food biology seriesPublication details: Boca Raton : CRC Press/Taylor & Francis Group, 2018.Description: x, 321 p. ; ill. ; 24 cmISBN: - 9781138543003
| Item type | Current library | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
Open Shelf
|
UMK Kampus Jeli | UMK Kampus Jeli | FBKT | Kampus Jeli Open Shelf Level 1 | QR118 .S43 2018 (Browse shelf(Opens below)) | Available | 10349797 |
Browsing UMK Kampus Jeli shelves, Shelving location: Kampus Jeli Open Shelf Level 1, Collection: FBKT Close shelf browser (Hides shelf browser)
| QR100 .E58 2017 Environmental microbiology / | QR100 .T47 2016 Terrestrial biomes : geographic distribution, biodiversity, and environmental threats / | QR111 .M54 2017 Microbial biomass : a paradigm shift in terrestrial biogeochemistry / | QR118 .S43 2018 Seafood safety and quality / | QR151 .P75 2018 Principles and applications of fermentation technology / | QR151 .S66 2018 Solid state fermentation technology and its applications / | QR151 .S73 2017 Principles of fermentation technology / |
Includes bibliographical references and index
There are no comments on this title.
Log in to your account to post a comment.