Food, fermentation, and micro-organisms

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Food, fermentation, and micro-organisms

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Contents of the book is guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and micro...

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Detalles Bibliográficos
Autor principal:	Bamforth, Charles W.
Formato:	Libro
Lenguaje:	Undetermined
Publicado:	Oxford Blackwell Science 2005
Materias:	Food microbiology,Alchoholic beverages,Lên men,Thực phẩm vi trùng,Fermentation Microbiology
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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