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Microbiology and Biochemistry of Cheese and Fermented Milk
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Microbiology and Biochemistry of Cheese and Fermented Milk

Engelsk
The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other.
Redaktør
B.A. Law
Opplag
Second Edition 1997
ISBN
9781461284277
Språk
Engelsk
Vekt
310 gram
Utgivelsesdato
3.2.2012
Antall sider
365