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Microbiology and Technology of Fermented Foods

ISBN: 9781119027447 出版年:2018 页码:618 Robert W Hutkins Wiley

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内容简介

Chapter 1: Introduction. Chapter 2: Microorganisms. Chapter 3: Cultures. Chapter 4: Cultured Dairy Products. Chapter 5: Cheese. Chapter 6: Meat. Chapter 7: Vegetables. Chapter 8: Bread. Chapter 9: Beer. Chapter 10: Wine. Chapter 11: Vinegar. Chapter 12: Fungal

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