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008 141001t20152015enka ob 001 0 eng d
020 _z9781782420156
020 _a9781782420248
_q(electronic bk.)
035 _a(MiAaPQ)EBC1809673
035 _a(Au-PeEL)EBL1809673
035 _a(CaPaEBR)ebr10938213
035 _a(CaONFJC)MIL646451
035 _a(OCoLC)892798958
040 _aMiAaPQ
_beng
_erda
_epn
_cMiAaPQ
_dMiAaPQ
050 4 _aTP371.44
_b.A383 2015
082 0 _a664.024
_223
245 0 0 _aAdvances in fermented foods and beverages :
_bimproving quality, technologies and health benefits /
_cedited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others].
264 1 _aCambridge, England ;
_aWaltham, Massachusetts ;
_aKidlington, England :
_bWoodhead Publishing,
_c2015.
264 4 _c2015
300 _a1 online resource (587 pages) :
_billustrations, tables.
336 _atext
_2rdacontent
337 _acomputer
_2rdamedia
338 _aonline resource
_2rdacarrier
490 1 _aWoodhead Publishing Series in Food Science, Technology and Nutrition ;
_vNumber 265
504 _aIncludes bibliographical references at the end of each chapters and index.
588 _aDescription based on print version record.
590 _aElectronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
650 0 _aFermentation.
650 0 _aBeverages
_xMicrobiology.
650 0 _aFermented foods.
655 4 _aElectronic books.
700 1 _aHolzapfel, Wilhelm,
_eeditor.
700 1 _aAlessandria, V.,
_econtributor.
776 0 8 _iPrint version:
_tAdvances in fermented foods and beverages : improving quality, technologies and health benefits.
_dCambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, c2015
_hxxv, 559 pages
_kWoodhead Publishing in food science, technology, and nutrition ; Number 265.
_z9781782420156
_w2014940218
797 2 _aProQuest (Firm)
830 0 _aWoodhead Publishing in food science, technology, and nutrition ;
_vNumber 265.
856 4 0 _uhttps://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=1809673
_zClick to View
999 _c118828
_d118828