✦ LIBER ✦
Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses
✍ Scribed by Pawinee Deetae; Pascal Bonnarme; Henry E. Spinnler; Sandra Helinck
- Book ID
- 105951176
- Publisher
- Springer
- Year
- 2007
- Tongue
- English
- Weight
- 197 KB
- Volume
- 76
- Category
- Article
- ISSN
- 1432-0614
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