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Advances in fermented foods and beverages: improving qualit..
Woodhead Publishing Series in Food Science, Technology and Nutrition, number 265
Holzapfel, Wilhelm
;
Alessandria, V
, 2015
Link:
https://search.ebscohost.com/login.aspx?direct=true&sc..
RT T1
Advances in fermented foods and beverages: improving quality, technologies and health benefits
UL https://suche.suub.uni-bremen.de/peid=ebsco-859853&Exemplar=1&LAN=DE A1 Holzapfel, Wilhelm A1 Alessandria, V PB Woodhead Publishing YR 2015 NO 1 Online-Ressource (587 S.) T3 Woodhead Publishing Series in Food Science, Technology and Nutrition, number 265 SN 1782420150 SN 9781782420156 K1 Fermentation K1 Beverages K1 Fermented foods K1 Aliments fermentés K1 SCIENCE K1 TECHNOLOGY & ENGINEERING K1 Microbiology K1 Chemistry K1 Industrial & Technical K1 Chemical & Biochemical LK http://dx.doi.org/https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=859853 DO https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=859853 SF ELIB - SuUB Bremen
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