An edition of Microbiology of Fermented Foods, Volumes 1 and 2
(1997)
Microbiology of Fermented Foods, Volumes 1 and 2
2nd ed. edition
by B.J. Wood
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August 12, 2010 | History
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| Edition | Availability |
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1
Microbiology of fermented foods
1998, Blackie Academic & Professional
in English
- 2nd ed.
0751402168 9780751402162
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2
Microbiology of Fermented Foods, Volumes 1 and 2
July 31, 1997, Springer
Hardcover
in English
- 2nd ed. edition
0751402168 9780751402162
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Book Details
First Sentence
"Vinegar is a dilute solution of acetic acid produced by a two-stage fermentation process."
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- Created April 30, 2008
- 4 revisions
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| August 12, 2010 | Edited by IdentifierBot | added LibraryThing ID |
| April 14, 2010 | Edited by Open Library Bot | Linked existing covers to the edition. |
| December 15, 2009 | Edited by WorkBot | link works |
| April 30, 2008 | Created by an anonymous user | Imported from amazon.com record |