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Alimentos, fermentacion y microorganismos /

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Detalles Bibliográficos
Clasificación:	QR151 B3.5318
Autor principal:	Bamforth, Charles W., 1952-
Formato:	Libro
Idioma:	Español Inglés
Publicado:	Zaragoza : Acribia, 2007.
Colección:	Ciencia y tecnología de los alimentos.
Temas:	Fermentation Fermentación Fermented foods Alimentos fermentados Yeast Levaduras

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