000			01703nam a22003854a 4500
001			ebr10296605
003			CaPaEBR
006			m u
007			cr cn|||||||||
008			060120s2006 iaua sb 001 0 eng
010			_z 2006002149
015			_aGBA648083 _2bnb
016	7		_z013470299 _2Uk
020			_z0813800188 (alk. paper)
020			_z9780813800189
040			_aCaPaEBR _cCaPaEBR
035			_a(OCoLC)608623973
050	1	4	_aTP371.44 _b.H88 2006eb
082	0	4	_a664/.024 _222
100	1		_aHutkins, Robert W. _q(Robert Wayne)
245	1	0	_aMicrobiology and technology of fermented foods _h[electronic resource] / _cRobert W. Hutkins.
250			_a1st ed.
260			_a[Chicago, Ill.?] : _bIFT Press ; _aAmes, Iowa : _bBlackwell Pub., _c2006.
300			_axi, 473 p. : _bill.
490	1		_aIFT Press series
504			_aIncludes bibliographical references and index.
505	0		_aIntroduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient.
533			_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2013. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries.
650		0	_aFermented foods _vTextbooks.
650		0	_aFermented foods _xMicrobiology _vTextbooks.
655		7	_aElectronic books. _2local
710	2		_aebrary, Inc.
830		0	_aIFT Press series.
856	4	0	_uhttp://site.ebrary.com/lib/rucke/Doc?id=10296605 _zAn electronic book accessible through the World Wide Web; click to view
999			_c77767 _d77767