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Nombre de documents : 1.
2017
Technological innovations in processing of fermented foods an overview.
Mishra Swati S., Ray Ramesh C., Panda Sandeep K., Montet Didier.
2017.
In : Fermented foods. Part II: Technological interventions. Ray Ramesh C. (ed.), Montet Didier (ed.). Boca Raton : CRC Press , 21-45.
(Food Biology Series)
ISBN 978-1-1386-3784-9
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