Sold out

Bourgeois, BOURGEOIS CLAUDE MAR, BOURGEOIS LARPENT

Microbiologie alimentaire. Vol. 2. Aliments fermentés et fermentations alimentaires - Microbiologie alimentaire

French · Paperback / Softback

Description

Les principaux groupes de micro-organismes responsables des fermentations alimentaires : bactéries lactiques, levures et moisissures.

Product details

Authors	Bourgeois, BOURGEOIS CLAUDE MAR, BOURGEOIS LARPENT
Publisher	Lavoisier-Tec & Doc

Languages	French
Product format	Paperback / Softback
Released	01.02.2009

EAN	9782743008826
ISBN	978-2-7430-0882-6
Weight	830 g
Series	SCIENCES ET TEHNIQUES AGROALIM SCIENCES ET TEHNIQUES AGROALIMENTAIRES -COLLECTION- SCIENCES ET TEC Sciences & techniques agroalimentaires SCIENCES ET TEHNIQUES AGROALIMENTAIRES -COLLECTION-
Subject	Natural sciences, medicine, IT, technology > Biology > Agriculture, horticulture; forestry, fishing, food

No reviews have been written for this item yet. Write the first review and be helpful to other users when they decide on a purchase.

Thumbs up or thumbs down? Write your own review.