| 000 | 01619nam a22003374a 4500 | ||
|---|---|---|---|
| 001 | ebr10240504 | ||
| 003 | CaPaEBR | ||
| 006 | m u | ||
| 007 | cr cn||||||||| | ||
| 008 | 050205s2005 enka sb 001 0 eng | ||
| 010 | _z 2005003336 | ||
| 020 | _z9780632059874 (hardback : alk. paper) | ||
| 020 | _z0632059877 (hardback : alk. paper) | ||
| 040 |
_aCaPaEBR _cCaPaEBR |
||
| 035 | _a(OCoLC)608623103 | ||
| 050 | 1 | 4 |
_aQR151 _b.B355 2005eb |
| 082 | 0 | 4 |
_a664/.024 _222 |
| 100 | 1 |
_aBamforth, Charles W., _d1952- |
|
| 245 | 1 | 0 |
_aFood, fermentation, and micro-organisms _h[electronic resource] / _cCharles W. Bamforth. |
| 260 |
_aOxford ; _aAmes, Iowa : _bBlackwell Science, _cc2005. |
||
| 300 |
_axvi, 216 p. : _bill. |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aThe science underpinning food fermentations -- Beer -- Wine -- Fortified wines -- Cider -- Distilled alcoholic beverages -- Flavoured spirits -- Sake -- Vinegar -- Cheese -- Yoghurt and other fermented milk products -- Bread -- Meat -- Indigenous fermented foods -- Vegetable fermentations -- Cocoa -- Mycoprotein -- Miscellaneous fermentation products. | |
| 533 |
_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2013. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries. |
||
| 650 | 0 | _aFermentation. | |
| 650 | 0 | _aFermented foods. | |
| 650 | 0 | _aYeast. | |
| 655 | 7 |
_aElectronic books. _2local |
|
| 710 | 2 | _aebrary, Inc. | |
| 856 | 4 | 0 |
_uhttp://site.ebrary.com/lib/rucke/Doc?id=10240504 _zAn electronic book accessible through the World Wide Web; click to view |
| 999 |
_c150209 _d150209 |
||