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Fermented foods: part 1 biochemistry and biotechnology

Montet, Didier

Fermented foods: part 1 biochemistry and biotechnology - Boca Raton CRC Press 2016 - x,403p 23x15cm - Food biology series .

ISBN: 978-1-4987-4079-1

Subjects--Topical Terms:
Fermented foods
Fermented foods - biochemistry
Fermented foods - biotechnology

Dewey Class. No.: 664.024 / MON

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