✦ LIBER ✦
An Evaluation of the Proteolytic and Lipolytic Potential ofPenicilliumspp. Isolated from Traditional Greek Sausages in Submerged Fermentation
✍ Scribed by Papagianni, Maria
- Book ID
- 125376585
- Publisher
- Springer-Verlag
- Year
- 2013
- Tongue
- English
- Weight
- 263 KB
- Volume
- 172
- Category
- Article
- ISSN
- 0273-2289
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