Microbiology and biochemistry of cheese and fermented milk.

Microbiology and biochemistry of cheese and fermented milk.

Bibliografski detalji
Daljnji autori: Law, B.A
Format: Knjiga
Jezik:English
Izdano: London Blackie Academic & Professional c1997
Izdanje:2nd ed.
Teme:
Microbiology.
Biochemistry.