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[null,"1.","Record Nr.",null,"UNISALENTO991004254936107536"]
[null,null,"Autore",null,"Lequier, Jules"]
[null,null,"Titolo",null,"Oeuvres complètes / Jules Lequier ; publiées par Jean Grenier"]
[null,null,"Pubbl/distr/stampa",null,"Neuchâtel : Editions de la Baconnière, 1952"]
[null,null,"Descrizione fisica",null,"XXI, 553 p. ; 20 cm"]
[null,null,"Collana",null,"Être et penser. Cahiers de philosophie ; 33-34"]
[null,null,"Lingua di pubblicazione",null,"Francese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Contiene: La recherche d'une première vérité ; La liberté ; Réflexions et pensées diverses ; Correspondance"]
[null,"2.","Record Nr.",null,"UNINA9910821259703321"]
[null,null,"Autore",null,"Hutkins Robert W (Robert Wayne)"]
[null,null,"Titolo",null,"Microbiology and technology of fermented foods / / Robert W. Hutkins"]
[null,null,"Pubbl/distr/stampa",null,"[Chicago, Ill.?], : IFT Press"]
[{"$nulls":4},"Ames, Iowa, : Blackwell Pub., 2006"]
[null,null,"ISBN",null,"9786611766603"]
[{"$nulls":4},"9781281766601"]
[{"$nulls":4},"1281766607"]
[{"$nulls":4},"9780470277515"]
[{"$nulls":4},"0470277513"]
[{"$nulls":4},"9780470276242"]
[{"$nulls":4},"047027624X"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (488 p.)"]
[null,null,"Collana",null,"IFT Press series"]
[null,null,"Disciplina",null,"664/.024"]
[null,null,"Soggetti",null,"Fermented foods"]
[{"$nulls":4},"Fermented foods - Microbiology"]
[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","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient."]
[null,null,null,"Sommario/riassunto","While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary referen"]