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00000cam a2200000 7i4500 |
| 001 |
0000091094 |
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20200519093000.0 |
| 008 |
170529s2016 enk eng |
| 020 |
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|a 9781781548080
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
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|a TP371.44
|b .A38 2016
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| 090 |
0 |
0 |
|a TP371.44
|b .A38 2016
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| 245 |
0 |
0 |
|a Advances in fermented food and beverages
|c G. Spano, P. Russo
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| 264 |
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1 |
|a United Kingdom, England :
|b Auris Reference
|c c2016
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| 300 |
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|a xvii, 280 pages :
|b illustration ;
|c 24 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
|
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Biogenics amines in fermented foods -- 2. Probiotics in dairy fermented products -- 3. Assessment of the concentrations of various advanced glycation end products in beverages and foods that are commonly consumed in Japan -- 4. Traditional fermented foods of lesotho -- 5. The role of yeast and lactic acid bacteria in the production of fermented beverages in South America -- 6. Lactic fermentation and bioactive peptides -- 7. Simultaneous determination of methylcarbamate and ethylcarbamate in fermented foods and beverages by derivatization and gc-ms analysis -- 8. Sreening and characterization of extracellular polysaccharides produced by leuconostoc kimchii isolated from traditional fermented pulque beverage -- 9. Structural analysis of three novel trisaccharides isolated from the fermented beverage of plant extracts -- 10. Mixes of carrot juice and some fermented dairy products : potentiality as novel functional beverages -- 11. The microbial diversity of traditional spontaneously fermented lambic beer -- 12. Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation -- 13 .Development of an innovative nutraceutical fermented beverage from herbal mate extract
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| 650 |
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|a Fermented beverages
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| 650 |
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0 |
|a Fermented foods
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| 700 |
1 |
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|a Russo, P. ,
|e editor
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| 700 |
1 |
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|a Spano, G. ,
|e editor
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| 999 |
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|a 1000169929
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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