000			01561cam a22003614a 4500
005			20250914142529.0
008			050205s2005 xxka b 001 0 eng
010			_a2005-003336
020			_a0632059877 (hardback : alk. paper) _cRM651.70
039		9	_a200604211229 _bjamil _c200602021737 _droha _y02-02-2006 _zroha
090			_aQR151.B36
090			_aQR151 _b.B36
100	1		_aBamforth, Charles W., _d1952-
245	1	0	_aFood, fermentation, and micro-organisms / _cCharles W. Bamforth
260			_aOxford : _bBlackwell Science, _c2005
300			_axvi, 216 p. : _bill. ; _c25 cm.
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
650		0	_aFermentation
650		0	_aFermented foods
650		0	_aYeast
650	1	2	_aFermentation
650	1	2	_aFood microbiology
650	2	2	_aAlcoholic Beverages _xmicrobiology
856	4	1	_3Table of contents _uhttp://www.loc.gov/catdir/toc/ecip057/2005003336.html
907			_a.b13665704 _b2021-05-28 _c2019-11-12
942			_c01 _n0 _kQR151.B36
914			_avtls003320496
990			_ajj
991			_aProgram Sains Makanan dan Pemakanan
998			_at _b2006-02-02 _cm _da _feng _gxxk _y0 _z.b13665704
999			_c365238 _d365238