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190716t2015 xxud||||o|||| 00| 0 eng d |
| 999 |
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|c 47504
|d 47504
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| 020 |
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|a 9780429157165
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| 040 |
|
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|a AR-BaUFA
|
| 245 |
1 |
0 |
|a Microorganisms and fermentation of traditional foods
|
| 260 |
|
|
|a Boca Raton
|b CRC Press
|c 2015
|
| 300 |
|
|
|a 390 p.
|b grafs., tbls.
|
| 490 |
|
|
|a Food Biology Series
|
| 500 |
|
|
|a Libro incluído en la suscripción a FOODnetBASE/Woodhead
|
| 650 |
|
0 |
|a ALIMENTOS FERMENTADOS
|2 Agrovoc
|9 2323
|
| 650 |
|
0 |
|a PRODUCTOS PROCESADOS
|2 Agrovoc
|9 2324
|
| 650 |
|
0 |
|a PROPIEDADES ORGANOLEPTICAS
|2 Agrovoc
|9 239
|
| 650 |
|
0 |
|a LACTOBACILLUS
|2 Agrovoc
|9 11157
|
| 650 |
|
0 |
|a BACTERIA
|2 Agrovoc
|9 607
|
| 650 |
|
0 |
|a ALIMENTOS PREPARADOS
|2 Agrovoc
|9 9185
|
| 650 |
|
0 |
|a PROBIOTICOS
|2 Agrovoc
|9 20377
|
| 700 |
1 |
|
|a Ray, Ramesh C.
|e ed.
|9 69024
|
| 700 |
1 |
|
|a Didier, Montet
|e ed.
|9 69025
|
| 856 |
|
|
|u https://www.taylorfrancis.com/books/9781482223095
|
| 942 |
0 |
0 |
|c ENLINEA
|
| 976 |
|
|
|a AAG
|
| 976 |
|
|
|a AAG
|