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Journal Article

Review: Les aliments fermentés traditionnels by Claude Aubert

Reviewed Work: Les aliments fermentés traditionnels by Claude Aubert
Review by: F. Clerc
Revue Tiers Monde
Vol. 27, No. 105 (Janvier-Mars 1986), pp. 235-236
Stable URL: http://www.jstor.org/stable/23590661
Page Count: 2

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Topics: Fermentation
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