Starter and Adjunct Microbial Cultures Used in the Manufacture of Fermented and/or Cured or Ripened Meat and Dairy Products
Liburua:
Beneficial Microbes in Fermented and Functional Foods
ISBN: 9781482206630
Argitalpen urtea: 2014
Orrialdeak: 35-54
Mota: Liburuko kapitulua