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Fundamentals of food microbiology

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Dades bibliogràfiques
Autor principal:	Fields, Marion L (Autor)
Format:	Llibre
Idioma:	anglès
Publicat:	Westport Avi 1979
Matèries:	TECNOLOGIA DE ALIMENTOS Alimentos Microbiología Bacterias Hongos PECES HUEVOS Leche Fermentación Contaminación de alimentos
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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