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Microorganisms and fermentation of traditional foods
| Main Author: | |
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| Other Authors: | |
| Format: | Printed Book |
| Published: |
US
CRC PRESS
2015
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| Subjects: |
| LEADER | 00532 a2200169 4500 | ||
|---|---|---|---|
| 999 | |c 267 |d 267 | ||
| 020 | |a 9781482223088 | ||
| 082 | |a 664.024 |b MON | ||
| 100 | |a Montet, Didier | ||
| 245 | |a Microorganisms and fermentation of traditional foods | ||
| 260 | |a US |b CRC PRESS |c 2015 | ||
| 300 | |a 380p | ||
| 546 | |a english | ||
| 650 | |a microbiology | ||
| 700 | |a Ray, Ramesh C | ||
| 942 | |2 ddc |c BK | ||
| 952 | |0 0 |1 0 |2 ddc |4 0 |6 664_024000000000000_MON |7 0 |8 GC |9 362 |a CDST |b CDST |c GEN |d 2018-02-22 |l 1 |o 664.024 MON |p 00358 |r 2019-01-10 |s 2019-01-07 |w 2018-02-22 |y BK | ||