Holdings: Microbiologie alimentaire.

Microbiologie alimentaire. Tome 2, Les fermentations alimentaires /

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Bibliographic Details
Other Authors:	Bourgeois, C. M. (220), Larpent, Jean-Paul (220)
Format:	Book
Language:	French
Published:	Paris : Technique et Documentation - Lavoisier, 1989
Series:	Collection sciences et techniques agro-alimentaires
Subjects:	bakterie fermentace jogurt maso Mikrobiologie mikroorganismy mléko nápoje ocet pivo plísně potraviny potravinářská mikrobiologie sýry zelenina sborníky
ISBN:	2852065177
Physical Description:	333 s. : il.

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Status	Description	Location	Call Number
Status Long term loan – Due : 31.12.2099 Recall This	Description Location	FT	Call Number	664/MICROBIOLOGIE

Status	Description	Location	Call Number
Long term loan - Due : 31.12.2099 Recall This		FT	664/MICROBIOLOGIE