000			01930cam a2200409 i 4500
999			_c9560 _d9561
001			20524607
003			BD-DhSUL
005			20230205122510.0
006			m |o d |
007			cr_|||||||||||
008			180601s2019 nju ob 001 0 eng
010			_a 2018026689
020			_a9781119027447 (pbk.)
020			_a9781119027560 (Adobe PDF)
020			_a9781119027553 (ePub)
040			_aDLC _beng _erda _cBD-DhSUL _dBD-DhSUL
082	0	0	_a664.024/HUM _223
100	1		_aHutkins, Robert W. _q(Robert Wayne), _eauthor.
245	1	0	_aMicrobiology and technology of fermented foods / _cRobert W Hutkins, University of Nebraska, USA.
250			_a2nd ed.
264		1	_aHoboken, NJ, USA : _bWiley Blackwell, _c[2019]
300			_a603 p.; _bdiagrms, tables etc. _c28.5 cm.
336			_atext _btxt _2rdacontent
337			_acomputer _bn _2rdamedia
338			_aonline resource _bnc _2rdacarrier
490	0		_aIFT Press series
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction to fermented foods -- Microorganisms -- Metabolism and physiology -- Starter cultures -- Cultured dairy products -- Cheese -- Fermented meats -- Fermented vegetables -- Bread -- Beer -- Wine -- Vinegar -- Distilled spirits -- Fermented foods from the Far East -- Cocoa, coffee, and cereal fermentations.
526			_aMicrobiology
588			_aDescription based on print version record and CIP data provided by publisher.
650		0	_aFermented foods _vTextbooks.
650		0	_aFermented foods _xMicrobiology _vTextbooks.
650		0	_aFermentation _vTextbooks.
776	0	8	_iPrint version: _aHutkins, Robert W. (Robert Wayne), author. _tMicrobiology and technology of fermented foods _bSecond edition. _dHoboken, NJ, USA : Wiley Blackwell, [2019] _z9781119027447 _w(DLC) 2018023886
942			_2ddc _cSID-BK