Aprovechar mejor los subproductos : fermentación en sustrato sólido /
by Parzanese, Magalí
Physical details: p. 66-74 : il. ; 28 x 21 cm. ISSN:0328-9168 Subject(s): PRODUCCION ALIMENTARIA | FERMENTACION | SUMERGIDOS Y EN --SUSTRATO SOLIDO (FSS) | MICROORGANISMOS USADOS EN FSS | KETJAP | KIMCHI | MISO | POZOLE | AROMA Y SABORES | SUFU | TEMPEH | HONGOS COMESTIBLES | TORANIOnline resources:
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| Item type | Location | Call number | Status | Date due |
|---|---|---|---|---|
 Analíticas |
Biblioteca Thomas Wood. Hemeroteca | PP338.439 A39 (Browse shelf) | Sala |
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