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Fermented Foods : biochemistry and biotechnology, Part - 1

Montet, Didier.

Fermented Foods : biochemistry and biotechnology, Part - 1 - Boca Raton CRC Press 2016 - x,403p. - Food Biology .

ISBN: 9781498740791

Subjects--Topical Terms:
Technology (Applied Sciences)
Chemical and Related Technologies
Fermented Foods
Food Fermentation

Dewey Class. No.: 664.024 / M72F

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