Microbiology and biochemistry of cheese and fermented milk

Microbiology and biochemistry of cheese and fermented milk

Opis bibliograficzny
Kolejni autorzy: Law, Barry A.
Format: Książka
Język:English
Wydane: London Blackie Academic & Professional c1997.
Wydanie:2nd ed.
Hasła przedmiotowe:
Cheese > Microbiology.
Dairy products > Microbiology.
Cheese > Varieties.
Fermented milk.