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Book Description Hardcover. Condition: new. Seller Inventory # 9780751400984
Book Description Condition: New. Seller Inventory # ABLIING23Feb2416190152775
Book Description Condition: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Seller Inventory # ria9780751400984_lsuk
Book Description Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. New methods of fo. Seller Inventory # 5959419
Book Description Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. New methods of food production require fast and reliable manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria. 316 pp. Englisch. Seller Inventory # 9780751400984
Book Description Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. New methods of food production require fast and reliable manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria. Seller Inventory # 9780751400984