R300.00
FOR STUDENTS OF FOOD TECHNOLOGY
This book is intended as an introduction to food microbiology and is suitable for students following courses in food technology, catering, RSH and bakery technology, all of which require a basic knowledge of microbiology.
In this fully revised and expanded edition, two new chapters on water in food operations and quality control of food have been added, and there are many new illustrations.
Only 1 left in stock
Authored by Thelma J. Parry & Rosa K Pawsey. Published by Hutchinson of London in 1984. Soft cover bound, this Second Edition copy is in Fine condition, covered in plastic and without a dust jacket. The size of the book is 239x184x17mm. ISBN 0091525616.
214pp incl index and appendixes. Slight bumps at head of spine and two corners. 80 Figures, 37 Tables, 4 tests.
