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Biotechnology food fermentation: microbiology, biochemistry and technology

Biotechnology food fermentation: microbiology, biochemistry and technology edited by V.K. Joshi, Ashok Pandey. - New Delhi Educational Publishers and Distributors 2009 - 2v: ill; 23cm.

Vol.1: Basic, Vol.2: Applied.

ISBN: 8187198044

Subjects--Topical Terms:
Fermented foods Food industry and trade.

Dewey Class. No.: 664.024 / B26B

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