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Gobbetti, Marco.
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1
The cheeses of Italy : science and technology
by
Gobbetti
,
Marco
.
Published: Springer, 2018
Description: 1 online resource.
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2
Bacterial communication in foods
by
Gobbetti
,
Marco
.
Published: Springer, 2013
Description: 1 online resource (x, 77 pages).
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3
Handbook on sourdough biotechnology
Published: Springer, 2013
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4
Handbook on sourdough biotechnology
Second edition.
Published: Springer, 2023
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Related Subjects
Cooking (Sourdough)
Bacteria Physiology
Biochemistry
Cell interaction
Cheese
Cheesemaking
Food Microbiology
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