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Fermented foods.Part II,Technologica...

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Montet, Didier.

Fermented foods.Part II,Technological interventions

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Fermented foods.editors, Ramesh C. Ray and Didier Montet.
其他題名:	Technological interventions
其他作者:	Montet, Didier.
出版者:	Boca Raton, FL :CRC Press,c2017.
面頁冊數:	1 online resource :ill. (some col.)
附註:	"A Science Publishers book"--Title page.
標題:	Fermented foods.
電子資源:	https://www.taylorfrancis.com/books/9781315205359
ISBN:	9781315205359$q(electronic bk. ;$qPDF)

Fermented foods.Part II,Technological interventions
Fermented foods.Part II,Technological interventions[electronic resource] /Technological interventionseditors, Ramesh C. Ray and Didier Montet. - 1st ed. - Boca Raton, FL :CRC Press,c2017. - 1 online resource :ill. (some col.) - Food biology series. - Food biology series..

"A Science Publishers book"--Title page.

Includes bibliographical references and index.

ISBN: 9781315205359$q(electronic bk. ;$qPDF)

Standard No.: 10.1201/9781315205359doiSubjects--Topical Terms:

302243
Fermented foods.

LC Class. No.: TP371.44 / .F475 2016

Dewey Class. No.: 664.024

Fermented foods.Part II,Technological interventions
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504 $a Includes bibliographical references and index.
588 $a Description based on print version record.
650 0 $a Fermented foods. $3 302243
650 0 $a Food $x Composition. $3 273476
650 0 $a Biochemistry. $3 188609
650 0 $a Food $x Biotechnology. $3 193078
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