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Lactic acid bacteria : microbiological and functional aspects / edited by Seppo Salminen, Atte von Wright, Arthur Ouwehand. - 3rd ed., rev. and expanded. - New York : Marcel Dekker, c2004 - xiii, 633 p. : il. - Food Science and Technology ; . - Food Science and Technology ; .

Temas-Términos Temáticos:
Alimentos
Bacterias
Ácidos
Lactosa

Clasificación de Dewey: 574.192 / L 138