Food, fermentation, and micro-organisms
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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| Format: | Buch |
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Oxford
Blackwell Science
2005
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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