Microbiology of fermented foods
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Format: | Texto biblioteca |
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London (UK) Elsevier
1985
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Subjects: | FOODS, FERMENTATION, FERMENTED PRODUCTS, VEGETABLES, CULTURED MILK, CHEESEMAKING, SOYFOODS, BREADMAKING, YEASTS, LACTIC ACID, FISH PRODUCTS, SAUSAGES, SILAGE, MICROBIOLOGY, COFFEE, TEA, WASTES, COCOA BEANS, PRODUIT ALIMENTAIRE, ALIMENTOS, FERMENTACION, PRODUIT FERMENTE, LEGUME, LAIT FERMENTE, FABRICATION FROMAGERE, ALIMENT A BASE DE SOJA POUR HOMME, PANIFICATION, LEVURE, ACIDE LACTIQUE, PRODUIT A BASE DE POISSON, SAUCISSE, ENSILAGE (PRODUIT), MICROBIOLOGIE, CAFE, THE, DECHET, FEVE DE CACAO, PRODUCTOS FERMENTADOS, HORTALIZAS, LECHE FERMENTADA, FABRICACION DEL QUESO, ALIMENTOS DERIVADOS DE LA SOJA, PANIFICACION, LEVADURA, ACIDO LACTICO, PRODUCTOS DERIVADOS DEL PESCADO, SALCHICHA, ENSILADO, MICROBIOLOGIA, TE, DESECHOS, SEMILLA DE CACAO, |
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