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| 008 | 100622s2008 nyu j eng d | ||
| 020 | _a9780387752136 (electronic bk.) | ||
| 020 | _a9780387752129 (paper) | ||
| 035 | _a(Springer)978-0-387-75212-9 | ||
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_aCurrent developments in solid-state fermentation _h[electronic resource] / _cedited by Ashok Pandey, Carlos Ricardo Soccol, Christian Larroche. |
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_aNew York, NY : _bSpringer Science+Business Media, LLC, _c2008. |
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_axi, 517 p. : _bill., digital ; _c25 cm. |
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| 650 | 0 | _aSolid-state fermentation. | |
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_aChemistry. _959425 |
| 650 | 2 | 4 | _aChemistry/Food Science, general. |
| 650 | 2 | 4 | _aFood Science. |
| 650 | 2 | 4 | _aMicrobiology. |
| 700 | 1 | _aPandey, Ashok. | |
| 700 | 1 | _aLarroche, Christian. | |
| 700 | 1 | _aSoccol, Carlos Ricardo. | |
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| 773 | 0 | _tSpringer eBooks | |
| 856 | 4 | 0 | _uhttps://eresourcesptsl.ukm.remotexs.co/login?url=http://dx.doi.org/10.1007/978-0-387-75213-6 |
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