6533b861fe1ef96bd12c4abb
RESEARCH PRODUCT
Impact of associations of microorganims on the sensory properties of fermented foods
Henry-eric SpinnlerP. MolimardIsabelle LesschaeveL. VassalSylvie Issanchousubject
[SDV] Life Sciences [q-bio][SDV]Life Sciences [q-bio]DIVERSIFICATIONComputingMilieux_MISCELLANEOUSdescription
National audience
year | journal | country | edition | language |
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1995-02-14 |