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00000cam a2200000 7i4500 |
| 001 |
0000096441 |
| 008 |
190522s2019 nju eng |
| 020 |
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|a 9781119027447
|
| 040 |
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|a UniSZA
|e rda
|
| 050 |
0 |
0 |
|a TP371.44
|b .H88 2019
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| 090 |
0 |
0 |
|a TP371.44
|b .H88 2019
|
| 100 |
1 |
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|a Hutkins, Robert W.
|e author
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| 245 |
1 |
0 |
|a Microbiology and technology of fermmented foods
|c Robert W. Hutkins
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| 250 |
|
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|a Second edition
|
| 264 |
|
1 |
|a Hoboken, NJ
|b Wiley Blackwell
|c c2019
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| 300 |
|
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|a xi, 603 p.
|b illustrations
|c 25 cm
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| 336 |
|
|
|a text
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 490 |
1 |
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|a IFT Press series
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| 650 |
|
0 |
|a Fermentation
|v Textbooks
|
| 650 |
|
0 |
|a Fermented foods
|v Textbooks
|
| 650 |
|
0 |
|a Fermented foods
|x Microbiology
|v Textbooks
|
| 999 |
|
|
|a 1000176675
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|