Work

Les boissons fermentées: une introduction

Year: 1987

Type: article

Source: Social Science Information

DOI: 10.1177/053901887026003007

Author: Dominique Fournier

Language: French

Topic: Food, Nutrition, and Cultural Practices

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1971976539

FWCI:

Cites:

Cited by: 2

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