Handbook on Sourdough Biotechnology /

Detalles Bibliográficos
Autor Corporativo:	SpringerLink (Online service)
Otros Autores:	Gobbetti, Marco. (Editor ), Gänzle, Michael. (Editor )
Formato:	eBook
Lenguaje:	English
Publicado:	New York, NY : Springer US : Imprint: Springer, 2013.
Edición:	1st ed. 2013.
Materias:	Food-Biotechnology. Biochemistry. Biotechnology. Food Science. Biochemistry, general.

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