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Biochemistry and biotechnology of fermented foods

Biochemistry and biotechnology of fermented foods - New York : Delve Publishing, 2017. - xvii, 258 pages : figures, tables ; 32 cm.

Includes index,

Includes bibliographical references.

ISBN: 9781680957440

Subjects--Topical Terms:
Fermented foods.

Dewey Class. No.: 664.024 / B520

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