Chemical, physical and microbiological changes during the preparation and ripening of mold-ripened soybean cheese

Chemical, physical and microbiological changes during the preparation and ripening of mold-ripened soybean cheese

Dades bibliogràfiques
Autor principal: Castro, Veronica M. 1945-
Format: Llibre
Idioma:English
Matèries:
Soy-bean cheese.