| 000 | 01337nam a22002897a 4500 | ||
|---|---|---|---|
| 001 | 05217 | ||
| 003 | HDC | ||
| 007 | cr bn ---aaaaa | ||
| 008 | 210119b20122012xxu||||| |||| 00| 0 eng d | ||
| 020 | _a9781439850237 | ||
| 040 | _aHDC | ||
| 245 | 0 |
_aHandbook of Animal-Based Fermented Food and Beverage Technology: _bChapter 33, Italian Salami: Survey of Traditional Italian Salami, Their Manufacturing Techniques, and Main Chemical and Microbiological Traits _c/ Lucia Aquilanti [and 3 others] |
|
| 250 | _aSecond edition | ||
| 260 |
_aUnited States: _bCRC Press (Taylor & Francis), _c2012 |
||
| 300 | _a1 online resource (28 pages) | ||
| 336 |
_atext _2rdacontent |
||
| 337 |
_acomputer _2rdamedia |
||
| 338 |
_aonline resource _2rdacarrier |
||
| 500 |
_aOriginally published: Handbook of Animal-Based Fermented Food and Beverage Technology (xvi, 798 pages: illustrations) _aIncludes bibliographical references |
||
| 650 |
_aBeverages _xMicrobiology _vHandbooks, manuals, etc. _95354 |
||
| 650 |
_aFermented foods _vHandbooks, manuals, etc. _95353 |
||
| 700 |
_aAquilanti, Lucia _econtributor _95412 |
||
| 856 | _zRequest full-text at [email protected] | ||
| 942 | _2lcc | ||
| 942 | _cCHAP | ||
| 942 | _kEBCH 004092 | ||
| 999 |
_c2541 _d2541 |
||