Microorganisms and fermentation of traditional foods /

Microorganisms and fermentation of traditional foods / / [edited by] Ramesh C. Ray and Didier Montet.

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TeilnehmendeR:
Ray, Ramesh C. ,
Montet, Didier ,
Place / Publishing House:Boca Raton, Florida : : CRC Press,, 2015.
2015
Year of Publication:2015
Language:English
Series:Food Biology Series
Online Access:
Physical Description:1 online resource (color plates, 390 pages) :; illustrations.
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id 5001378855
ctrlnum (MiAaPQ)5001378855
(Au-PeEL)EBL1378855
(CaPaEBR)ebr10907489
(CaONFJC)MIL694902
(OCoLC)887498167
collection bib_alma
record_format marc
spelling Microorganisms and fermentation of traditional foods / [edited by] Ramesh C. Ray and Didier Montet.
Boca Raton, Florida : CRC Press, 2015.
2015
1 online resource (color plates, 390 pages) : illustrations.
text rdacontent
computer rdamedia
online resource rdacarrier
Food Biology Series
Includes bibliographical references and index.
Description based on print record version.
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
Food Biotechnology.
Food Microbiology.
Fermentation.
Fermented foods.
Electronic books.
Ray, Ramesh C. , editor.
Montet, Didier , editor.
Print version: Microorganisms and fermentation of traditional foods. Boca Raton, Florida : CRC Press, c2015 viii, 369 pages Food Biology Series 9781482223088 2014026002
ProQuest (Firm)
https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1378855 Click to View
language English
format eBook
author2 Ray, Ramesh C. ,
Montet, Didier ,
author_facet Ray, Ramesh C. ,
Montet, Didier ,
author2_variant r c r rc rcr
d m dm
author2_role TeilnehmendeR
TeilnehmendeR
title Microorganisms and fermentation of traditional foods /
spellingShingle Microorganisms and fermentation of traditional foods /
Food Biology Series
title_full Microorganisms and fermentation of traditional foods / [edited by] Ramesh C. Ray and Didier Montet.
title_fullStr Microorganisms and fermentation of traditional foods / [edited by] Ramesh C. Ray and Didier Montet.
title_full_unstemmed Microorganisms and fermentation of traditional foods / [edited by] Ramesh C. Ray and Didier Montet.
title_auth Microorganisms and fermentation of traditional foods /
title_new Microorganisms and fermentation of traditional foods /
title_sort microorganisms and fermentation of traditional foods /
series Food Biology Series
series2 Food Biology Series
publisher CRC Press,
publishDate 2015
physical 1 online resource (color plates, 390 pages) : illustrations.
isbn 9781482223095 (e-book)
9781482223088
callnumber-first T - Technology
callnumber-subject TP - Chemical Technology
callnumber-label TP248
callnumber-sort TP 3248.65 F66 M53 42015
genre Electronic books.
genre_facet Electronic books.
url https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=1378855
illustrated Illustrated
dewey-hundreds 600 - Technology
dewey-tens 660 - Chemical engineering
dewey-ones 664 - Food technology
dewey-full 664/.024
dewey-sort 3664 224
dewey-raw 664/.024
dewey-search 664/.024
oclc_num 887498167
work_keys_str_mv AT rayrameshc microorganismsandfermentationoftraditionalfoods
AT montetdidier microorganismsandfermentationoftraditionalfoods
status_str n
ids_txt_mv (MiAaPQ)5001378855
(Au-PeEL)EBL1378855
(CaPaEBR)ebr10907489
(CaONFJC)MIL694902
(OCoLC)887498167
is_hierarchy_title Microorganisms and fermentation of traditional foods /
author2_original_writing_str_mv noLinkedField
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