instructions and workbook for food microbiology laboratory exercises
Barbara Jeršek (Author)

Abstract

Basic principles of identification of moulds, yeasts and bacteria

Keywords

plesni;kvasovke;bakterije;identifikacija;

Data

Language: English
Year of publishing:
Typology: 2.05 - Videolectures and teaching material
Organization: UL BF - Biotechnical Faculty
Publisher: Biotechnical Faculty, Department of Food Technology
UDC: 579.67(075.8)(076.5)
COBISS: 5008760 Link will open in a new window
Views: 236
Downloads: 44
Average score: 0 (0 votes)
Metadata: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Other data

Secondary language: Slovenian
Secondary keywords: plesni;kvasovke;bakterije;identifikacija;
Type (COBISS): Higher education exercise book
ID: 12255963
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