Microbiology and Biochemistry of Cheese and Fermented Milk :: SCD d'Orléans

Microbiology and Biochemistry of Cheese and Fermented Milk

Microbiology and Biochemistry of Cheese and Fermented Milk

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書誌詳細
その他の著者:	Law, B. A. (共編者)
フォーマット:	Livre numérique
言語:	Anglais
出版事項:	Cham : Springer International Publishing [20..]. Cham : Springer Nature
オンライン･アクセス:	Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL
注記:	Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale)
Autres localisations:	Voir dans le Sudoc
Edition sous un autre format:	• Microbiology and Biochemistry of Cheese and Fermented Milk, 978-1-4612-8427-7

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