Microbiology and Biochemistry of Cheese and Fermented Milk
The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other.
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| Format: | Book |
| Language: | English |
| Published: |
London, UK
BLACKIE ACADEMIC & PROFESSIONAL
1997
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| Edition: | Second Edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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DIARY MICROBIOLOGY The Microbiology of Milk Products