Thermobacteriology in Food

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Authors

  • A. Kannan

Abstract

This very important book is a timely publication bringing under one cover all relevant information on the subject dealing with the principles and practices adopted in modern canning of foodstuffs.

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Published

1967-04-01

How to Cite

Kannan, A. (1967). Thermobacteriology in Food. The Indian Journal of Nutrition and Dietetics, 4(2), 164–164. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/14349

Issue

Volume 4, Issue 2, April 1967

Section

Book Review

License

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