LEADER 00941cam0-22003371i-450- 001 990006350880403321 005 20121205124547.0 035 $a000635088 035 $aFED01000635088 035 $a(Aleph)000635088FED01 035 $a000635088 100 $a20000112d1965----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $ay---n---001yy 200 1 $a<>esercizio arbitrario delle proprie ragioni$fSergio Kostoris 210 $aNapoli$cJovene$d1965 215 $aXVI, 278$d24 cm 676 $a364.134$v20$zita 700 1$aKostoris,$bSergio$0225291 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990006350880403321 952 $aXII C 678$b32563*$fFGBC 952 $aXII C 528$b77186$fFGBC 952 $a5,1-115$fDSPCP 952 $aPecoraro Albani K16$b5598$fDSPCP 959 $aFGBC 959 $aDSPCP 996 $aEsercizio arbitrario delle proprie ragioni$9658090 997 $aUNINA LEADER 01830nam 2200493 450 001 9910466611903321 005 20200520144314.0 010 $a1-119-02756-X 035 $a(CKB)4100000006669700 035 $a(MiAaPQ)EBC5509381 035 $a(Au-PeEL)EBL5509381 035 $a(OCoLC)1053800624 035 $a(EXLCZ)994100000006669700 100 $a20181012d2019 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aMicrobiology and technology of fermented foods /$fRobert W Hutkins, University of Nebraska, USA 205 $aSecond edition. 210 1$aHoboken, NJ :$cIFT Press :$cWiley :$cBlackwell,$d2019. 215 $a1 online resource (618 pages) 225 1 $aIFT Press series 311 $a1-119-02744-6 320 $aIncludes bibliographical references and index. 327 $aIntroduction to fermented foods -- Microorganisms -- Metabolism and physiology -- Starter cultures -- Cultured dairy products -- Cheese -- Fermented meats -- Fermented vegetables -- Bread -- Beer -- Wine -- Vinegar -- Distilled spirits -- Fermented foods from the Far East -- Cocoa, coffee, and cereal fermentations. 410 0$aIFT Press series. 606 $aFermented foods$vTextbooks 606 $aFermented foods$xMicrobiology$vTextbooks 606 $aFermentation$vTextbooks 608 $aElectronic books. 615 0$aFermented foods 615 0$aFermented foods$xMicrobiology 615 0$aFermentation 676 $a664/.024 700 $aHutkins$b Robert W$g(Robert Wayne),$0876027 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910466611903321 996 $aMicrobiology and technology of fermented foods$91956371 997 $aUNINA