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Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora
✍ Scribed by Christoph Jans; Joséphine Bugnard; Patrick Murigu Kamau Njage; Christophe Lacroix; Leo Meile
- Book ID
- 116727221
- Publisher
- Elsevier Science
- Year
- 2012
- Tongue
- English
- Weight
- 286 KB
- Volume
- 47
- Category
- Article
- ISSN
- 1096-1127
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