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001400099 050_4 $$aTP248.65.F66$$b. M53 2015
001400099 0820_ $$a664/.024$$223
001400099 24500 $$aMicroorganisms and fermentation of traditional foods /$$c[edited by] Ramesh C. Ray and Didier Montet.
001400099 264_1 $$aBoca Raton, Florida :$$bCRC Press,$$c2015.
001400099 264_4 $$c©2015
001400099 300__ $$a1 online resource (color plates, 390 pages) :$$billustrations.
001400099 336__ $$atext$$2rdacontent
001400099 337__ $$acomputer$$2rdamedia
001400099 338__ $$aonline resource$$2rdacarrier
001400099 4900_ $$aFood Biology Series
001400099 504__ $$aIncludes bibliographical references and index.
001400099 506__ $$aAccess limited to authorized users.
001400099 588__ $$aDescription based on print record version.
001400099 650_0 $$aFood$$xBiotechnology.
001400099 650_0 $$aFood$$xMicrobiology.
001400099 650_0 $$aFermentation.
001400099 650_0 $$aFermented foods.
001400099 655_0 $$aElectronic books
001400099 7001_ $$aRay, Ramesh C. ,$$eeditor.
001400099 7001_ $$aMontet, Didier ,$$eeditor.
001400099 77608 $$iPrint version:$$tMicroorganisms and fermentation of traditional foods.$$dBoca Raton, Florida : CRC Press, c2015 $$z9781482223088 $$w2014026002
001400099 852__ $$bebk
001400099 85640 $$3ProQuest Ebook Central Academic Complete $$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=1378855$$zOnline Access
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