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Current Developments in Solid-state Fermentation

Current Developments in Solid-state Fermentation - New York, NY Springer New York 2008.

Chemistry and Materials Science (Springer-11644)

ISBN: 9780387752136, 978-0-387-75213-6

Subjects--Topical Terms:
Chemistry/Food Science, general
Chemistry
Chemistry
Food science
Food Science
Microbiology
Microbiology

Dewey Class. No.: 641.3, / 23 664 23

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