| 000 | 01467nam a22003137a 4500 | ||
|---|---|---|---|
| 001 | 05274 | ||
| 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 44, Cheese as Probiotic Carrier: Technological Aspects and Benefits _c/ Flavia Carolina Alonso Buriti, Cinthia Hoch Batista de Souza, and Susana Marta Isay Saad |
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| 250 | _aSecond edition | ||
| 260 |
_aUnited States: _bCRC Press (Taylor & Francis), _c2012 |
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| 300 | _a1 online resource (36 pages) | ||
| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 500 |
_aOriginally published: Handbook of Animal-Based Fermented Food and Beverage Technology (xvi, 798 pages: illustrations) _aIncludes bibliographical references |
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| 650 |
_aBeverages _xMicrobiology _vHandbooks, manuals, etc. _95354 |
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| 650 |
_aFermented foods _vHandbooks, manuals, etc. _95353 |
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| 700 |
_aBatista de Souza, Cinthia Hoch _econtributor _95527 |
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| 700 |
_aBuriti, Flavia Carolina Alonso _econtributor _95526 |
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| 700 |
_aSaad, Susana Marta Isay _econtributor _95528 |
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| 856 | _zRequest full-text at [email protected] | ||
| 942 | _2lcc | ||
| 942 | _cCHAP | ||
| 942 | _kEBCH 004104 | ||
| 999 |
_c2598 _d2598 |
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