Microbiologie alimentation

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Microbiologie alimentation Les Fermentations Alimentaire (2)

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Bibliografski detalji
Glavni autor:	Bourgeois C M
Format:	Knjiga
Jezik:	Undetermined
Izdano:	Paris Tec and Doc, Lavoisier 1989
Teme:	food - microbiology
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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

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