Bacterial Communication in Foods /

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Bacterial Communication in Foods /

Detalles Bibliográficos
Autores principales:	Gobbetti, Marco. (Autor), Di Cagno, Raffaella. (Autor)
Autor Corporativo:	SpringerLink (Online service)
Formato:	eBook
Lenguaje:	English
Publicado:	New York, NY : Springer US : Imprint: Springer, 2013.
Edición:	1st ed. 2013.
Colección:	SpringerBriefs in Food, Health, and Nutrition,
Materias:	Food—Biotechnology. Bacteriology. Microbiology. Food Science.

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