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Fermented foods Part I: Biochemistry and biotechnology
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| Formato: | Libro |
| Lenguaje: | Spanish |
MARC
| LEADER | 00000nam a22000007a 4500 | ||
|---|---|---|---|
| 003 | UV# | ||
| 005 | 20230606172859.0 | ||
| 008 | 230606b ||||| |||| 00| 0 spa d | ||
| 999 | |c 371294 |d 371293 | ||
| 020 | |a 9781498740791 | ||
| 040 | |a UV# |b Español | ||
| 100 | |a Montet, Didier | ||
| 245 | |a Fermented foods |b Part I: Biochemistry and biotechnology | ||
| 264 | |a Londres |b CRC Press |c 2016 | ||
| 300 | |a 387 pp. |b Tablas, fórmulas, ilustraciones. |c 24 cm. | ||
| 700 | |a Ramesh, C. Ray | ||
| 942 | |2 lcc |c LIBRO | ||