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About this Biochemistry, Genetics and Molecular Biology article
Meat Fermentations with Immobilized Lactic Acid Bacteria by Louise Kearney; Mary Upton; Aiden McLoughlin is a Biochemistry, Genetics and Molecular Biology article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Biochemistry, Genetics and Molecular Biology.
- Author
- Louise Kearney; Mary Upton; Aiden McLoughlin
- Publisher
- Springer; Springer-Verlag; Springer Verlag; Springer Science and Business Media LLC; Society for Mining, Metallurgy and Exploration Inc. (ISSN 1432-0614)
- Published
- 1990
- Language
- EN
- Field
- Biochemistry, Genetics and Molecular Biology (Life Sciences)
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