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Frazier, W. C.

Food microbiology [by] W. C. Frazier. - 2nd ed. - New York, McGraw-Hill [1967] - xii, 537 p. illus. 23 cm.

Includes bibliographies.

LCCN: 66025476

Subjects--Topical Terms:
Food--Microbiology.
Food--Preservation.

LC Class. No.: QR115 / .F7 1967

Dewey Class. No.: 576.163 / FRF

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