LEADER 01555nam  2200373   450 
001 9910688496203321
005 20230628112759.0
024 7 $a10.5772/intechopen.87513
035   $a(CKB)5400000000045437
035   $a(NjHacI)995400000000045437
035   $a(EXLCZ)995400000000045437
100   $a20230628d2021      uy             0
101 0 $aeng
135   $aur|||||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aFermentation $eProcesses, Benefits and Risks /$fMarta Laranjo, editor
210  1$aLondon :$cIntechOpen,$d2021.
215   $a1 online resource (198 pages)
311   $a1-83968-818-1 
320   $aIncludes bibliographical references.
330   $aThis 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.
517   $aFermentation 
606   $aFermentation
615  0$aFermentation.
676   $a660.28449
702   $aLaranjo$b Marta
801  0$bNjHacI
801  1$bNjHacl
906   $aBOOK
912   $a9910688496203321
996   $aFERMENTATION$9128752
997   $aUNINA

LEADER 00759nam0-22002891i-450 
001 990001685170403321
005 20241118120720.0
035   $a000168517
035   $aFED01000168517
035   $a(Aleph)000168517FED01
100   $a20030910d1912----km-y0itay50------ba
101 0 $afre
200 1 $aEngrais$fC.V. Garola
210   $aParis$cJ.B. Bailliere$d1912
215   $a568 p.$d16 cm
225 1 $aEncyclopédie agricole$v30
610 0 $aFertilizzanti
676   $a631.8
700  1$aGarola,$bC.V.$0354392
801  0$aIT$bUNINA$gRICA$2UNIMARC
901   $aBK
912   $a990001685170403321
952   $aA AGR 1829$b14400/2024$fFAGBC
952   $a60 631.8 C 24$b35768$fFAGBC
959   $aFAGBC
996   $aEngrais$9371374
997   $aUNINA