Normal view MARC view ISBD view

Microbiology of fermented foods.

Microbiology of fermented foods. - London : Elsevier Applied Science, 1985. - hbk;2 items, v;371; ill, 23cm.

Includes bibliographies and index.

ISBN: Đ0 0853343322

Subjects--Topical Terms:
Food
Science
Microbiological aspects
Production
Fermented food
Microbiology
Food
Fermentation
Food industry and trade

Dewey Class. No.: 630.276 / MIC

Place hold
Place recall
Print
Send to device
Save record
BIBTEX RIS
More searches

Search for this title in:

WorldCat Google Scholar Open Library (openlibrary.org)

ATU Sligo /ATU St Angela's

Microbiology of fermented foods.