Microbiological aspects of food processing in West Africa.
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| Format: | Texto biblioteca |
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1965
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| Subjects: | FOOD TECHNOLOGY, MICROBIOLOGY, FERMENTED FOODS, ALCOHOLIC BEVERAGES, THEOBROMA CACAO, COOKING, MICROORGANISMS, PROCESSED FOODS, TECHNOLOGIE ALIMENTAIRE, MICROBIOLOGIE, TECNOLOGIA DE LOS ALIMENTOS, MICROBIOLOGIA, ALIMENT FERMENTE, BOISSON ALCOOLISEE, CUISSON, MICROORGANISME, ALIMENT TRANSFORME, ALIMENTOS FERMENTADOS, BEBIDAS ALCOHOLICAS, COCCION, MICROORGANISMOS, ALIMENTOS PROCESADOS, |
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