Fermented meats

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Bibliographic Details
Main Authors:	Campbell Platt, G (Author), Cook, P. E (Author)
Format:	Book
Language:	English
Published:	Londres Blackie Academic and Professional 1995
Subjects:	FERMENTAR Carne Bioquímica Composición de los alimentos TEMPERATURA CONTROL DE ALIMENTOS Microbiología Bacterias Enzimas Microorganismos TECNOLOGIA DE ALIMENTOS Química TOXINAS
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Biblioteca de Alimentos -

Holdings details from Biblioteca de Alimentos -
Call Number:	664.921 CAM 1995
Copy 3250903	Available Place a Hold