01578nam0 2200409 i 450 VAN003465320140625023806.38005-212-8777-420050325d1982 |0itac50 bagrcGB|||| |||||Oedipus RexSophoclesedited by R. D. DaweCambridgeCambridge university1982viii, 260 p.20 cm.001VAN00346432001 Cambridge Greek and Latin classics210 CambridgeCambridge university.CambridgeVANL000024882'.0121SophoclesVANV029083439098DaweRoger D.VANV029093Cambridge university <editore>VANV107986650SophocleSophoclesVANV029084SófoclesSophoclesVANV029085SofoklisSophoclesVANV029086SofoklSophoclesVANV029087SufuklisSophoclesVANV029088SofoklesSophoclesVANV029089SutmuklisSophoclesVANV029090SofocleSophoclesVANV029091SophoklesSophoclesVANV029092Dawe, Roger DavidDawe, Roger D.VANV058128ITSOL20230616RICABIBLIOTECA DEL DIPARTIMENTO DI GIURISPRUDENZAIT-CE0105VAN00VAN0034653BIBLIOTECA DEL DIPARTIMENTO DI GIURISPRUDENZA00CONS XVIII.Ab.CG. 16 00 3806 20050325 Oedipus rex72654UNICAMPANIA01555nam 2200373 450 991068849620332120230628112759.010.5772/intechopen.87513(CKB)5400000000045437(NjHacI)995400000000045437(EXLCZ)99540000000004543720230628d2021 uy 0engur|||||||||||txtrdacontentcrdamediacrrdacarrierFermentation Processes, Benefits and Risks /Marta Laranjo, editorLondon :IntechOpen,2021.1 online resource (198 pages)1-83968-818-1 Includes bibliographical references.This book covers a variety of topics in the field of fermentation processes. With evolving technology and increasing knowledge regarding the benefits and risks of distinct fermentation processes, new information is available on diverse topics in this broad field. Chapters present information on industrial applications of different fermentation processes and different aspects of fermented foods such as milk, cheese, coffee, and many others. The book compiles current, expert information useful to both students and researchers.Fermentation FermentationFermentation.660.28449Laranjo MartaNjHacINjHaclBOOK9910688496203321FERMENTATION128752UNINA