LEADER 00982cam0-2200313---450- 001 990005844710403321 005 20090312152718.0 035 $a000584471 035 $aFED01000584471 035 $a(Aleph)000584471FED01 035 $a000584471 100 $a19990604d1904----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $ay-------001yy 200 1 $aDon Abbondio e i ragionamenti sinodali di Federigo Borromeo$fPietro Tommasini-Mattiucci 210 $aCittą di Castello$cLapi$d1904 215 $aVIII, 236 p.$d23 cm 610 0 $aManzoni, Alessandro$aI promessi sposi$aPersonaggi 676 $a853.7 700 1$aTommasini Mattiucci,$bPietro$0177466 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990005844710403321 952 $a853.7 MANZ/S 130$bBibl.39244$fFLFBC 952 $aBIBL.FOL. 734$bBIBL. 40646$fFLFBC 959 $aFLFBC 996 $aDon Abbondio e i ragionamenti sinodali di Federigo Borromeo$9169284 997 $aUNINA LEADER 03622nam 2201093z- 450 001 9910576875703321 005 20220621 035 $a(CKB)5720000000008418 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/84524 035 $a(oapen)doab84524 035 $a(EXLCZ)995720000000008418 100 $a20202206d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aAdvances in Microbial Fermentation Processes 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 online resource (220 p.) 311 08$a3-0365-4009-1 311 08$a3-0365-4010-5 330 $aThis book covedered high-quality contributions (original research articles or review papers) providing a picture on innovations in microbial fermentative processes, including improvements of quality/safety of fermented foods and beverages, production of high added-values products, and valorization/recovery of agro-food wastes. 606 $aBiotechnology$2bicssc 606 $aTechnology: general issues$2bicssc 610 $aaerobic stability 610 $aBacillus velezensis 610 $abacterial community 610 $abiocontrol 610 $abioreactor 610 $acalibration 610 $acarboxylate platform 610 $acarboxylic acids 610 $acell cultivation 610 $acell morphology 610 $achain elongation 610 $achildren 610 $aclavulanic acid 610 $adextrin 610 $adouble fortification 610 $aethanol production 610 $afeast/famine conditions 610 $afed-batch at cell level (FBC) 610 $afermentation process 610 $afermentation quality 610 $afermented milk 610 $afungal community 610 $aGABA 610 $aglutamate decarboxylase 610 $ahigh cell density cultivation (HCDC) 610 $aHS-SPME-GC/MS 610 $aIndonesian fermented foods 610 $aindustrial smoking 610 $aindustrial-scale bioreactor 610 $aintensive multiple sequential batch (IMSB) 610 $aintensive multiple sequential batch cultivation 610 $airon and zinc 610 $aKluyveromyces marxianus 610 $aL. plantarum 610 $alactic acid bacteria 610 $amedium-chain fatty acids 610 $ametabolic response 610 $ametabolites 610 $ametabolomics 610 $amixed culture fermentation 610 $amultivariate statistical analysis 610 $an/a 610 $aPAH 610 $apenicillin 610 $aPenicillium chrysogenum 610 $aS. cerevisiae 610 $ascale-down 610 $ashear stress 610 $asimultaneous saccharification and cultivation (SSC) 610 $asmoking with open fire 610 $aStreptomyces clavuligerus 610 $astunting 610 $asuccession pattern 610 $asynbiotic 610 $athermotolerant yeast 610 $avascular wilt pathogens 610 $avolatile organic compounds 610 $awhole-plant corn silage 610 $awine 615 7$aBiotechnology 615 7$aTechnology: general issues 700 $aTufariello$b Maria$4edt$01291008 702 $aGrieco$b Francesco$4edt 702 $aTufariello$b Maria$4oth 702 $aGrieco$b Francesco$4oth 906 $aBOOK 912 $a9910576875703321 996 $aAdvances in Microbial Fermentation Processes$93021747 997 $aUNINA