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Food, fermentation, and micro-organisms

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Podrobná bibliografie
Hlavní autor:	Bamforth, Charles W., 1952-
Korporativní autor:	ebrary, Inc
Médium:	Elektronický zdroj E-kniha
Jazyk:	angličtina
Vydáno:	Oxford ; Ames, Iowa : Blackwell Science, c2005.
Témata:	Fermentation. Fermented foods. Yeast. Electronic books.
On-line přístup:	An electronic book accessible through the World Wide Web; click to view
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Podobné jednotky

The enigma of ferment from the philosopher's stone to the first biochemical Nobel prize /
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Applications of biotechnology to traditional fermented foods report of an ad hoc panel of the Board on Science and Technology for International Development /
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The yeasts a taxonomic study. Volume 1 /
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Micro-facts the working companion for food microbiologists /
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Practical food microbiology
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Progress in food chemistry
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