Biotechnology for improved foods and flavors
| Corporate Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Book |
| Language: | Inglés |
| Published: |
Washington :
American Chemical Society
1996
|
| Series: | ACS symposium series ;
637 |
| Subjects: | |
| See on Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991007040839706719 |
