✦ LIBER ✦
Lactic acid bacteria associated with a heat-processed pork product and sources of variation affecting chemical indices of spoilage and sensory characteristics
✍ Scribed by B.G. Laursen; D.V. Byrne; J.B. Kirkegaard; J.J. Leisner
- Book ID
- 108840272
- Publisher
- John Wiley and Sons
- Year
- 2009
- Tongue
- English
- Weight
- 236 KB
- Volume
- 106
- Category
- Article
- ISSN
- 1364-5072
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