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[null,"1.","Record Nr.",null,"UNISA996395425503316"]
[null,null,"Autore",null,"Pechey John <1655-1716.>"]
[null,null,"Titolo",null,"At the angel and crown in Basing-lane, being the second turning in Bread-street, from Cheapside, on the left hand, lives John Pechey [[electronic resource] ] : of long standing in the Colledge of Physicians in London"]
[null,null,"Pubbl/distr/stampa",null,"[London, : s.n., 1700?]"]
[null,null,"Descrizione fisica",null,"1 sheet ([1] p.)"]
[null,null,"Soggetti",null,"Advertising - Medicine"]
[{"$nulls":4},"Medicine - Formulae, receipts, prescriptions"]
[{"$nulls":4},"Medicine, popular"]
[{"$nulls":4},"Physicians - England"]
[{"$nulls":4},"Broadsides17th century.England"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Imprint information from Wing."]
[{"$nulls":4},"Reproduction of original in the British Library."]
[null,null,null,"Sommario/riassunto","eebo-0018"]
[null,"2.","Record Nr.",null,"UNINA9910163881103321"]
[null,null,"Titolo",null,"Lactic acid fermentation of fruits and vegetables / / edited by Spiros Paramithiotis"]
[null,null,"Pubbl/distr/stampa",null,"Boca Raton, FL : , : CRC Press, , [2017]"]
[{"$nulls":4},"©2016"]
[null,null,"ISBN",null,"1-315-35330-X"]
[{"$nulls":4},"1-315-37037-9"]
[{"$nulls":4},"1-4987-2693-3"]
[null,null,"Edizione",null,"[First edition.]"]
[null,null,"Descrizione fisica",null,"1 online resource (313 pages) : illustrations"]
[null,null,"Collana",null,"Food Biology Series"]
[null,null,"Disciplina",null,"664.024"]
[null,null,"Soggetti",null,"Fermented foods"]
[{"$nulls":4},"Lactic acid"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references at the end of each chapters and index."]
[null,null,"Nota di contenuto",null,"chapter 1 Introduction -- chapter 2 Lactic Acid Bacteria of Fermented Fruits and Vegetables 1. Introduction -- chapter 3 Nutritional Values and Bioactive Compounds in Lactic Acid Fermented Vegetables and Fruits 1. Introduction -- chapter 4 Safety of Lactic Acid Fermented Vegetables -- chapter 5 Sauerkraut Fermentation 1. Background -- chapter 6 Introduction -- chapter 7 Cucumber Fermentation 1. Introduction -- chapter 8 Olives Fermentation 1. Introduction -- chapter 9 Introduction -- chapter 10 Regional Fermented Vegetables and Fruits in Europe 1. Introduction -- chapter 11 Regional Fermented Fruits and Vegetables in Africa 1. Introduction -- chapter 12 Lactic Acid Fermentation of Smoothies and Juices 1. Lactic Acid Fermentation of Vegetable-and Fruit-based Beverages -- chapter 13 The Future of Lactic Acid Fermentation of Fruits and Vegetables 1. Introduction."]
[null,null,null,"Sommario/riassunto","Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an "]
[{"$nulls":4},"international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way."]