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001381339 001__ 1381339
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001381339 008__ 211129s2021\\\\ilu\\\\\ob\\\\001\0\eng\d
001381339 020__ $$a9780226812885 $$q(electronic book)
001381339 020__ $$a022681288X $$q(electronic book)
001381339 020__ $$z9780226812748
001381339 020__ $$z022681274X
001381339 040__ $$aNhCcYBP$$cNhCcYBP
001381339 050_4 $$aQR151$$b.L35 2021
001381339 08204 $$a572/.49$$223
001381339 1001_ $$aLee, Victoria$$c(Science historian),$$eauthor.
001381339 24514 $$aThe arts of the microbial world :$$bfermentation science in twentieth-century Japan /$$cVictoria Lee.
001381339 264_1 $$aChicago :$$bThe University of Chicago Press,$$c2021.
001381339 300__ $$a1 online resource :$$billustrations.
001381339 336__ $$atext$$btxt$$2rdacontent
001381339 337__ $$acomputer$$bc$$2rdamedia
001381339 338__ $$aonline resource$$bcr$$2rdacarrier
001381339 4901_ $$aSynthesis
001381339 504__ $$aIncludes bibliographical references and index.
001381339 506__ $$aAccess limited to authorized users
001381339 533__ $$aElectronic reproduction.$$bAnn Arbor, MI$$nAvailable via World Wide Web.
001381339 588__ $$aDescription based on print version record.
001381339 650_0 $$aFermentation.
001381339 650_0 $$aMicrobiology$$zJapan.
001381339 655_0 $$aElectronic books
001381339 7102_ $$aProQuest (Firm)
001381339 77608 $$iPrint version:$$z9780226812748$$z022681274X$$w(DLC)  2021027282
001381339 830_0 $$aSynthesis (University of Chicago. Press)
001381339 852__ $$bebk
001381339 85640 $$3GOBI DDA$$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=6730797$$zOnline Access
001381339 909CO $$ooai:library.usi.edu:1381339$$pGLOBAL_SET
001381339 980__ $$aBIB
001381339 980__ $$aEBOOK
001381339 982__ $$aEbook
001381339 983__ $$aOnline