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Microbiology and Biochemistry of Cheese and Fermented Milk 2nd Ed. 1997 edition
B a Law
Microbiology and Biochemistry of Cheese and Fermented Milk 2nd Ed. 1997 edition
B a Law
Brings together information on a wide range of fermented dairy products. This book takes particular account of the profound influence that modern biotechnological sciences are having on the traditional biotechnology of dairy fermentations. It is suitable for dairy scientists, food chemists, dairy microbiologists and biotechnologists.
365 pages, biography
Media | Boeken Hardcover Book (Boek met harde rug en kaft) |
Vrijgegeven | 31 juli 1997 |
ISBN13 | 9780751403466 |
Uitgevers | Chapman and Hall |
Pagina's | 365 |
Afmetingen | 155 × 235 × 22 mm · 716 g |
Taal en grammatica | Engels |
Uitgever | Law, Barry A. |
Bekijk alles van B a Law ( bijv. Paperback Book en Hardcover Book )