000856666 000__ 01683cam\a2200457Ii\4500
000856666 001__ 856666
000856666 005__ 20230306145147.0
000856666 006__ m\\\\\o\\d\\\\\\\\
000856666 007__ cr\un\nnnunnun
000856666 008__ 181129s2018\\\\si\a\\\\ob\\\\000\0\eng\d
000856666 019__ $$a1079829202
000856666 020__ $$a9789811315596$$q(electronic book)
000856666 020__ $$a9811315590$$q(electronic book)
000856666 020__ $$z9789811315589
000856666 0247_ $$a10.1007/978-981-13-1559-6$$2doi
000856666 035__ $$aSP(OCoLC)on1076543348
000856666 035__ $$aSP(OCoLC)1076543348$$z(OCoLC)1079829202
000856666 040__ $$aN$T$$beng$$erda$$epn$$cN$T$$dGW5XE$$dN$T$$dEBLCP$$dDKU
000856666 049__ $$aISEA
000856666 050_4 $$aQR121
000856666 08204 $$a579.3/5$$223
000856666 1001_ $$aChen, Wei,$$eauthor.
000856666 24510 $$aLactic acid bacteria in foodborne hazards reduction :$$bphysiology to practice /$$cWei Chen, Arjan Narbad.
000856666 264_1 $$aSingapore :$$bSpringer,$$c2018.
000856666 300__ $$a1 online resource. :$$billustrations
000856666 336__ $$atext$$btxt$$2rdacontent
000856666 337__ $$acomputer$$bc$$2rdamedia
000856666 338__ $$aonline resource$$bcr$$2rdacarrier
000856666 347__ $$atext file$$bPDF$$2rda
000856666 504__ $$aIncludes bibliographical references.
000856666 506__ $$aAccess limited to authorized users.
000856666 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed November 30, 2018).
000856666 588__ $$aOnline resource; title from PDF title page (viewed November 30, 2018).
000856666 650_0 $$aLactic acid bacteria.
000856666 650_0 $$aFood$$xMicrobiology.
000856666 7001_ $$aNarbad, Arjan,$$eauthor.
000856666 77608 $$iPrint version: $$z9789811315589
000856666 852__ $$bebk
000856666 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-981-13-1559-6$$zOnline Access$$91397441.1
000856666 909CO $$ooai:library.usi.edu:856666$$pGLOBAL_SET
000856666 980__ $$aEBOOK
000856666 980__ $$aBIB
000856666 982__ $$aEbook
000856666 983__ $$aOnline
000856666 994__ $$a92$$bISE