Microbiology and technology of fermented foods

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Microbiology and technology of fermented foods

In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods,...

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Библиографические подробности
Главный автор:	Hutkins, Robert W.
Формат:	‌
Язык:	Undetermined
Опубликовано:	Chicago, Ill. IFT Press 2006
Предметы:	Fermented foods,Fermented foods Microbiology
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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

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