| 000 | 00975nam a22002657a 4500 | ||
|---|---|---|---|
| 001 | 06814 | ||
| 003 | HDC | ||
| 007 | cr bn ---aaaaa | ||
| 008 | 210125b20122012xxu||||| |||| 00| 0 eng d | ||
| 020 | _a9781466561458 | ||
| 040 | _aHDC | ||
| 245 | 0 |
_aFermentation and Food Ingredients: _bPart VII _c/ edited By Y. H. Hui |
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| 260 |
_aUnited States: _bCRC Press, _c2012 |
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| 300 | _a1 online resource (1 page) | ||
| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 500 | _aOriginally from: Handbook of Plant-Based Fermented Food and Beverage Technology, 2012 | ||
| 650 |
_aFermented foods _xHealth aspects _vHandbooks, manuals, etc _97248 |
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| 700 |
_aHui, Y. H. _eeditot _95355 |
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| 856 | _zRequest full-text at [email protected] | ||
| 942 | _2lcc | ||
| 942 | _cCHAP | ||
| 942 | _kEBCH 004294 | ||
| 999 |
_c4138 _d4138 |
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