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010   $a953-51-5467-2
010   $a953-51-2928-7
035   $a(CKB)3710000001157155
035   $a(NjHacI)993710000001157155
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/47531
035   $a(MiAaPQ)EBC30390211
035   $a(Au-PeEL)EBL30390211
035   $a(EXLCZ)993710000001157155
100   $a20221019d2017      uy             0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aFermentation Processes /$fedited by Angela Faustino Jozala
205   $a1st ed.
210   $cIntechOpen$d2017
210  1$aCroatia :$cIntechOpen,$d2017.
215   $a1 online resource (310 pages) $cillustrations
311   $a953-51-2927-9 
320   $aIncludes bibliographical references.
330   $aFermentation is a theme widely useful for food, feed and biofuel production. Indeed each of these areas, food industry, animal nutrition and energy production, has considerable presence in the global market. Fermentation process also has relevant applications on medical and pharmaceutical areas, such as antibiotics production. The present book, Fermentation Processes, reflects that wide value of fermentation in related areas. It holds a total of 14 chapters over diverse areas of fermentation research.
606   $aFermentation
610   $aLife Sciences
610   $aFood Technology
610   $aAgricultural and Biological Sciences
610   $aBromatology
615  0$aFermentation.
676   $a660.28449
700   $aAngela Faustino Jozala$4auth$01366691
702   $aJozala$b Angela Faustino
801  0$bNjHacI
801  1$bNjHacl
906   $aBOOK
912   $a9910169201803321
996   $aFermentation Processes$93389293
997   $aUNINA