LEADER 00900nam0-22003251i-450- 001 990001776870403321 005 20071011100507.0 010 $a88-206-3587-9 035 $a000177687 035 $aFED01000177687 035 $a(Aleph)000177687FED01 035 $a000177687 100 $a20030910d1993----km-y0itay50------ba 101 0 $aita 102 $aIT 105 $ay-------001yy 200 1 $aTrattato di estimo$econ elementi di economia, di matematica finanziaria e contabilità dei lavori$fIgino Michieli 205 $a6. ed. 210 $aBologna$cEdagricole$d1993 215 $aV, 1275 p.$d24 cm 610 0 $aEstimo 676 $a333.332 700 1$aMichieli,$bIgino$01394 801 0$aIT$bUNINA$gRICA$2UNIMARC 901 $aBK 912 $a990001776870403321 952 $a60 333.332 B 81$b3933$fFAGBC 959 $aFAGBC 996 $aTrattato di estimo$975211 997 $aUNINA LEADER 03031nam 2200541I 450 001 9910966713303321 005 20251117101413.0 010 $a0-429-16041-0 010 $a1-4822-6070-0 010 $a1-4665-6145-9 035 $a(MiAaPQ)EBC5379406 035 $a(Au-PeEL)EBL5379406 035 $a(CaPaEBR)ebr11554542 035 $a(OCoLC)1035517770 035 $a(OCoLC)607983253 035 $a(CKB)2670000000394994 035 $a(EXLCZ)992670000000394994 100 $a20180611h20122013 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of fermented food and beverage technology two volume set /$fedited by Y. H. Hui and E. O?zgu?l Evranuz 205 $a2nd edition. 210 1$aBoca Raton, FL :$cCRC Press, an imprint of Taylor and Francis,$d[2012]. 210 4$d©2013. 215 $a1 online resource (xvi, 798 pages) $cillustrations 300 $aBibliographic Level Mode of Issuance: Monograph 311 08$a1-4665-6147-5 320 $aIncludes bibliographical references and index. 327 $achapter Part I Introduction -- chapter Part II Soy Products -- chapter Part III Fruits and Fruit Products -- chapter Part IV Vegetables and Vegetable Products -- chapter Part V Cereals and Cereal Products -- chapter Part VI Specialty Products -- chapter Part VII Fermentation and Food Ingredients -- chapter Index -- chapter Half Title -- chapter Title Page -- chapter Copyright Page -- chapter Contents -- chapter Preface -- chapter Editors -- chapter Contributors -- chapter Part I: Introduction -- chapter Part II: Fermented Milk and Semisolid Cheeses -- chapter Part III: Solid Cheeses -- chapter Part IV: Meat and Fish Products -- chapter Part V: Probiotics and Fermented Products. 330 3 $aFermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Fermented Food and Beverage Technology, Second Edition is an up-to-date two-volume set exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from both plant and animal sources. 606 $aFermentation$vHandbooks, manuals, etc 606 $aBeverages$xMicrobiology$vHandbooks, manuals, etc 606 $aFermented foods$vHandbooks, manuals, etc 615 0$aFermentation 615 0$aBeverages$xMicrobiology 615 0$aFermented foods 676 $a664/.024 702 $aEvranuz$b E. O?zgu?l 702 $aHui$b Y. H$g(Yiu H.), 801 0$bFlBoTFG 801 1$bFlBoTFG 906 $aBOOK 912 $a9910966713303321 996 $aHandbook of fermented food and beverage technology two volume set$94493293 997 $aUNINA