Detail Microorganisms and Fermentation of Traditional Foods Bibliografi Author: Ray, Ramesh C. (Editor); Montet, Didier (Editor) Topik: FOOD-BIOTECHNOLOGY; food; biotechnology; microbiology; fermentation; microorganism; traditional food; makanan lokal; fermentasi; mikrobiologi Bahasa: (EN )    ISBN: 978-1-4822-2309-5     Penerbit: CRC Press     Tempat Terbit: Boca Raton    Tahun Terbit: 2015     Jenis: Books - E-Book Fulltext: (Food Biology Series) Ramesh C. Ray, Montet Didier - Microorganisms and Fermentation of Traditional Foods-CRC Press (2014).pdf (9.63MB; 0 download) Related courses MOP 628 - NUTRIGENOMIK (Bacaan Wajib) Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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