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© 1984

Lebensmittelmikrobiologie

Grundlagen für die Praxis

Textbook
  • 808 Downloads

Table of contents

  1. Front Matter
    Pages I-XIII
  2. Einleitung

    1. Front Matter
      Pages 1-1
  3. Teil I

    1. Front Matter
      Pages 9-9
    2. Klaus Pichhardt
      Pages 11-19
    3. Klaus Pichhardt
      Pages 20-23
    4. Klaus Pichhardt
      Pages 24-35
    5. Klaus Pichhardt
      Pages 36-43
    6. Klaus Pichhardt
      Pages 44-49
    7. Klaus Pichhardt
      Pages 50-54
    8. Klaus Pichhardt
      Pages 55-60
    9. Klaus Pichhardt
      Pages 70-76
    10. Klaus Pichhardt
      Pages 83-128
    11. Klaus Pichhardt
      Pages 129-133
  4. Teil II

    1. Front Matter
      Pages 135-135
    2. Klaus Pichhardt
      Pages 137-138
    3. Klaus Pichhardt
      Pages 139-149
  5. Back Matter
    Pages 151-176

About this book

Keywords

Lebensmittel Lebensmittelmikrobiologie Lebensmitteltechnologie Mikrobiologie

Authors and affiliations

  1. 1.BechtheimDeutschland

Bibliographic information

  • Book Title Lebensmittelmikrobiologie
  • Book Subtitle Grundlagen für die Praxis
  • Authors K. Pichhardt
  • DOI https://doi.org/10.1007/978-3-642-96849-5
  • Copyright Information Springer-Verlag Berlin Heidelberg 1984
  • Publisher Name Springer, Berlin, Heidelberg
  • eBook Packages Springer Book Archive
  • Softcover ISBN 978-3-540-13522-7
  • eBook ISBN 978-3-642-96849-5
  • Edition Number 1
  • Number of Pages , 0
  • Number of Illustrations 0 b/w illustrations, 0 illustrations in colour
  • Topics Microbiology
    Food Science
    Biotechnology
    Nutrition
  • Buy this book on publisher's site
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