Microbiology of fermented foods
By: edited by Brian J. B. Wood. Volume 1.
Contributors: Wood, Brian J. B.
Edition: 2nd ed.
Publisher: Blackie Academic & Professional
Published: 1998
Place of publication: London
Language: eng
Number of pages: 440
Subjects: Fermented foods -- Microbiology.
Notes: Previous ed.: London : Elsevier, 1985.