Bell, Chris. <br/><br/>
Food microbiology & laboratory practice  
Chris Bell, Paul Neaves & Anthony P and Williams 
 - 1st ed. 
 - Oxford :  Wiley-Blackwell,  2005. 
 - 324 p. ; 
<br/><br/> Hardcover. 
<br/><br/><label>ISBN: </label>0632063815 9780632063819 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chemistry.<br/>Food & beverage technology.<br/>Food manufacturing & related industries.<br/>Microbiology (non-medical)<br/>Scientific equipment, experiments & techniques.<br/>Food - Microbiology.<br/>Science.<br/>Technology & Industrial Arts.<br/>Science/Mathematics.<br/>Food Science.<br/>Life Sciences - Biology - Microbiology.<br/>SCIENCE / Life Sciences / Biology / Microbiology.<br/>Science : Life Sciences - Biology - Microbiology.<br/>Technology & Engineering / Food Science.<br/>Food.<br/>Laboratory manuals.<br/>Microbiology.<br/>Industrial Chemistry & Manufacturing.
<br/><br/><label>Dewey Class. No.: </label>664.001579  / BEF