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Microbiology and biochemistry of cheese and fermented milk

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Dades bibliogràfiques
Autor principal:	Law, B. A (Autor)
Format:	Llibre
Idioma:	anglès
Publicat:	Londres Blackie Academic and Professional 1997
Edició:	2a. ed
Matèries:	Microbiología Bioquímica QUESO Leche FISIOLOGIA Bacterias MANTEQUILLA
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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