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Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/34074
Title: Microbiologie alimentaire.2,Les Fermentations alimentaires
Authors: Bourgeois, C.M.
Keywords: Aliments : microbiologie
Aliments fermentés
Issue Date: 1989
Publisher: Technique et documentation-Lavoisier
Series/Report no.: Sciences et techniques agro-alimentaires;
Description: XVIII-334p.: fig.,tabl.; 22 cm
URI: https://di.univ-blida.dz/jspui/handle/123456789/34074
ISBN: 2852065177
Appears in Collections:Livres

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