Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/70716
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dc.contributor.editorBaglio, Ettore-
dc.date.accessioned2019-06-03T07:11:30Z-
dc.date.available2019-06-03T07:11:30Z-
dc.date.issued2013-
dc.identifier.isbn978-3-319-07376-7-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/70716-
dc.language.isoenen_US
dc.publisherSpringer Cham Heidelberg New Yorken_US
dc.subjectTechnology of Yoghurt Fermentationen_US
dc.titleChemistry and Technology of Yoghurt Fermentationen_US
dc.typeBooken_US
Appears in Collections:Chemistry

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