Food, fermentation and micro-organisms

Detalles Bibliográficos
Autores principales:	Bamforth, Charles W. 1952- (Autor), Cook, David J. 1965- (Autor)
Formato:	Libro
Lenguaje:	English
Publicado:	Hoboken, NJ Wiley-Blackwell 2019.
Edición:	Second edition.
Materias:	Fermented foods. Fermentation. Yeast. Microorganisms.