Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments
Saved in:
| Main Author: | |
|---|---|
| Format: | Ebooks |
| Published: |
IntechOpen,
2013-01-30.
|
| Subjects: | |
| Online Access: | Get Online |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Internet
Get Online3rd Floor Main Library
| Call Number: |
A1234.567 |
|---|---|
| Copy 1 | Available |