Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk F. Lyndon Davies Barry A. Law

Autor:	Upton, Mary
Zdroj:	Irish Journal of Food Science and Technology, 1984 Jan 01. 8(2), 159-160.
Databáze:	JSTOR Journals
Externí odkaz:	https://www.jstor.org/stable/25619571 Zobrazit plný text záznamu