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000805671 020__ $$a9783319600215$$q(electronic book)
000805671 020__ $$a3319600214$$q(electronic book)
000805671 020__ $$z9783319600208
000805671 0247_ $$a10.1007/978-3-319-60021-5$$2doi
000805671 035__ $$aSP(OCoLC)on1011503615
000805671 035__ $$aSP(OCoLC)1011503615
000805671 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dN$T$$dEBLCP$$dOCLCF
000805671 049__ $$aISEA
000805671 050_4 $$aQR151
000805671 08204 $$a663/.13$$223
000805671 24500 $$aBiology of microorganisms on grapes, in must and in wine /$$cHelmut König, Gottfried Unden, Jürgen Fröhlich, editors.
000805671 250__ $$aSecond edition.
000805671 264_1 $$aCham, Switzerland :$$bSpringer,$$c2017.
000805671 300__ $$a1 online resource (xxii, 710 pages) :$$billustrations.
000805671 336__ $$atext$$btxt$$2rdacontent
000805671 337__ $$acomputer$$bc$$2rdamedia
000805671 338__ $$aonline resource$$bcr$$2rdacarrier
000805671 506__ $$aAccess limited to authorized users.
000805671 520__ $$aIn contrast to previous publications, this book consistently focuses on the biology of wine-associated microbes. An international board of expert wine researchers describes the relevant ecological, physiological and genetic aspects of wine microbiology.
000805671 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed November 14, 2017).
000805671 650_0 $$aWine and wine making$$xMicrobiology.
000805671 7001_ $$aKönig, Helmut,$$d1950 May 3-$$eeditor.
000805671 7001_ $$aUnden, Gottfried,$$eeditor.
000805671 7001_ $$aFröhlich, Jürgen,$$cDr.,$$eeditor.
000805671 852__ $$bebk
000805671 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-60021-5$$zOnline Access$$91397441.1
000805671 909CO $$ooai:library.usi.edu:805671$$pGLOBAL_SET
000805671 980__ $$aEBOOK
000805671 980__ $$aBIB
000805671 982__ $$aEbook
000805671 983__ $$aOnline
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