000			02290cam a2200493Li 4500
001			u379837
003			SIRSI
005			20160812084617.0
006			m o d
007			cr cn|||||||||
008			141001t20152015enka ob 001 0 eng d
040			_aE7B _beng _erda _cE7B _dOCLCO _dUIU _dOCLCO _dUMI
019			_a896723217
020			_z9781782420156
020			_a9781782420248 (e-book)
020			_a178242024X (e-book)
050		4	_aTP371.44 _b.A383 2015eb
082	0	4	_a664.024 _223
049			_aTEFA
245	0	0	_aAdvances in fermented foods and beverages _h[recurso electrónico] : _bimproving quality, technologies and health benefits / _cedited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others].
264		1	_aCambridge, England ; _aWaltham, Massachusetts ; _aKidlington, England : _bWoodhead Publishing, _c2015.
264		4	_c2015
300			_a1 online resource (587 pages) : _billustrations, tables.
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
490	1		_aWoodhead Publishing Series in Food Science, Technology and Nutrition ; _vnumber 265
504			_aIncludes bibliographical references at the end of each chapters and index.
588			_aDescription based on print version record.
650		0	_aFermentation.
650		0	_aBeverages _xMicrobiology.
650		0	_aFermented foods.
655		4	_aElectronic books.
655		0	_aElectronic books.
700	1		_aHolzapfel, Wilhelm, _eeditor.
700	1		_aAlessandria, V., _econtributor.
776	0	8	_iPrint version: _tAdvances in fermented foods and beverages : improving quality, technologies and health benefits. _dCambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, c2015 _hxxv, 559 pages _kWoodhead Publishing in food science, technology, and nutrition ; Number 265. _z9781782420156
830		0	_aWoodhead Publishing in food science, technology, and nutrition ; _vnumber 265.
856	4	0	_zLibro electrónico _3ScienceDirect _uhttp://148.231.10.114:2048/login?url=http://www.sciencedirect.com/science/book/9781782420156
596			_a19
942			_cLIBRO_ELEC
999			_c206758 _d206758