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1

Publication's Rémy Cachon


Romain Villéger   

Book sections1 document

  • Romain Villéger, Rémy Cachon, Maria Urdaci. Fermented foods: Microbiology, biochemistry and biotechnology. Fermented Foods, Part II : Technological Interventions, CRC Press, pp.1-20, 2017, Fermented Foods, Part II Technological Interventions, 978-1138637849. ⟨10.1201/9781315205359⟩. ⟨hal-02433392⟩