The Book of Fermentology
We have three new essays on history of yoghurt in the open access book “The Book of Fermentology,” newly published by North Carolina State University Libraries and edited by Rob Dunn and colleagues. Dunn, R., […]
We have three new essays on history of yoghurt in the open access book “The Book of Fermentology,” newly published by North Carolina State University Libraries and edited by Rob Dunn and colleagues. Dunn, R., […]
The Awajún translation of the coloring book is now available! Thank you so much to Eduardo Segundo Wepiu Samekash, Eduardo Weepiu Daekat, and Robin Pizango Sejekam for making the coloring book available in Awajún!
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