Microbiology and biochemistry of cheese and fermented milk

Microbiology and biochemistry of cheese and fermented milk - 2a ed. - Gran Bretaña : Chapman & Hall, 1997 - 365 p. : il. ; 24 cm.

0-7514-0346-6


Microbiología
Queso ---Fabricación e industria
Productos lácteos

QR 121 / M52