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Fermented foods : Part I: Biochemistry and biotechnology /

Fermented foods : Part I: Biochemistry and biotechnology / Montet, Dider (Ed.) - London : CRC Press, 2016. - x, 403 p. ; 18 cm.

ISBN: 9781498740791

Subjects--Topical Terms:
Food biotechnology
Fermented foods

Dewey Class. No.: 664.024 / MON

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