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| LEADER |
01139cam a2200253 i 4500 |
| 020 |
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|a 9781498740791 (pt. 1 : hardcover : alk. paper)
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| 020 |
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|a 1498740790 (pt. 1 : hardcover : alk. paper)
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| 082 |
0 |
0 |
|a 664/.024
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| 245 |
0 |
0 |
|a Fermented foods :
|c editors, Didier Montet, Head, Food Safety Team, CIRAD, UMR, Qualisud Montpellier, Cedex, France, and Ramesh C. Ray, Prinicapal Scientist (Microbiology), ICAR-Central Tuber Crops Research Institute, Bhubaneswar, Odisha, India.
|b Part I: Biochemistry and Biotechnology/
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| 260 |
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|a Boca Raton:
|b CRC Press;
|c 2016.
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| 300 |
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|a volumes :
|b illustrations (some color) ;
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| 490 |
0 |
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|a Food biology series
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| 500 |
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|a "A Science Publishers book."
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
1 |
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|a Part 1. Biochemistry and biotechnology --
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| 650 |
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0 |
|a Fermented foods.
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| 650 |
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0 |
|a Food
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| 650 |
|
0 |
|a Biochemistry.
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| 650 |
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0 |
|a Food
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| 700 |
1 |
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|a Montet, Didier.
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| 700 |
1 |
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|a Ray, Ramesh C.
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| 942 |
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|c BK
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| 999 |
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|c 298158
|d 298158
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| 952 |
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|1 0
|4 0
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|a BTY
|b BTY
|c GEN
|d 2020-09-14
|l 0
|o 664/.024
|p BTY2630
|r 2020-09-14
|w 2020-09-14
|y BK
|