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| Chapter title |
Die mikrobiologische Gefährdung von Lebensmitteln und ihre Vermeidung
|
|---|---|
| Chapter number | 4 |
| Book title |
Haltbarmachen von Lebensmitteln
|
| Published by |
Springer, Berlin, Heidelberg, January 1995
|
| DOI | 10.1007/978-3-662-07664-4_4 |
| Book ISBNs |
978-3-66-207665-1, 978-3-66-207664-4
|
| Authors |
Rudolf Heiss, Karl Eichner |