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C.R. Stumbo

C.R. Stumbo

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1.
Thermobacteriology in Food Processing
Thermobacteriology in Food Processing
By: C.R. Stumbo, C R Stumbo, C. R. (University of Massachusetts, Amherst, U.S.A.) Stumbo
Publisher: Academic Press
No Review Yet
AED243
Binding:
Hardback
Release:
28 Jun 1973
Language:
English
International Edition
Ships within 18-20 Days Explain..
Print On Demand
Print On Demand (POD) titles : are those which have been especially printed by the Publisher / Vendor partner only after an order for them has been received. They are also classified as Non-Returnable.
Non-Returnable titles : are those which have been classified as Non-Returnable under any circumstance by International Publishers / Vendor partners.
2.
Crc Handbook of Lethality Guides for Low-Acid Canned Foods
Crc Handbook of Lethality Guides for Low-Acid Canned Foods
By: C. R. Stumbo
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AED334
Available
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3.
Crc Handbook of Lethality Guides for Low-Acid Canned Foods: Convection-Heating: V2
Crc Handbook of Lethality Guides for Low-Acid Canned Foods: Convection-Heating: V2
By: C.R. Stumbo, K.S. Purohit
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AED122
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Ships within 4-6 Days Explain..
4.
Thermobacteriology in Food Processing
Thermobacteriology in Food Processing
By: C. R. Stumbo, C R Stumbo
Publisher: Academic Press
No Review Yet
AED320
Binding:
Paperback
Release:
12 Jul 1973
Language:
English
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