Application of solid-state fermentation to food industry

Autores: M. A. Longo, M. A. Sanromán
Libro: Innovation in Food Engineering: New Techniques and Products
ISBN: 978-1-4200-8606-5
P. inicial: 107
P. final: 136
Editorial: CRC Press
Lugar: Boca Raton, ESTADOS UNIDOS
Fecha: 2010