| 000 | 01459cam a2200397 4500 | ||
|---|---|---|---|
| 005 | 20250918235537.0 | ||
| 008 | 140623t2014 xxua 001 0 eng d | ||
| 020 | _a1482223082 | ||
| 020 |
_a9781482223088 (hardback.) _cRM484.94 |
||
| 039 | 9 |
_a201501151145 _brosli _c201501121239 _dnikzal _c201501121238 _dnikzal _c201501121010 _dnikzal _y06-23-2014 _zfakrul |
|
| 040 |
_aYDXCP _cYDXCP _dBTCTA _dUKMGB _erda |
||
| 090 | _aTP505.M534 | ||
| 090 |
_aTP505 _b.M534 |
||
| 245 | 0 | 0 |
_aMicroorganisms and fermentation of traditional foods / _ceditors Dr. Ramesh C. Ray and Dr. Didier Montet. |
| 264 | 1 |
_aBoca Raton : _bCRC Press, _c2015. |
|
| 264 | 4 | _a©2015. | |
| 300 |
_a350 pages : _billustrations ; _c24 cm. |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 490 | 1 | _aFood biology series. | |
| 650 | 0 |
_aFood _xBiotechnology. |
|
| 650 | 0 |
_aFood _xMicrobiology. |
|
| 650 | 0 | _aFermentation. | |
| 700 | 1 |
_aRay, Ramesh C., _eeditor. |
|
| 700 | 1 |
_aMontet, Didier, _eeditor. |
|
| 830 | 0 | _aFood biology series. | |
| 907 |
_a.b15933507 _b2019-11-12 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kTP505.M534 |
||
| 914 | _avtls003563082 | ||
| 990 | _anz | ||
| 991 | _aFakulti Sains Teknologi | ||
| 998 |
_at _b2014-10-06 _cm _da _feng _gxxu _y0 _z.b15933507 |
||
| 999 |
_c572784 _d572784 |
||