Microorganisms and fermentation of traditional foods:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton
CRC Press
2015
|
| Schriftenreihe: | Food biology series
A science publishers book |
| Schlagworte: | |
| Beschreibung: | viii, 380 Seiten Illustrationen, Diagramme |
| ISBN: | 9781482223088 |
Internformat
MARC
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| 003 | DE-604 | ||
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| 008 | 160418s2015 a||| |||| 00||| eng d | ||
| 020 | |a 9781482223088 |c hardback |9 978-1-482-22308-8 | ||
| 035 | |a (OCoLC)931523866 | ||
| 035 | |a (DE-599)BVBBV043516104 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-11 | ||
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| 245 | 1 | 0 | |a Microorganisms and fermentation of traditional foods |c editors Ramesh C. Ray, Principal Scientist (Microbilogy), Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, Odisha, India and Dr. Didier Montet, Food Safety Team Leader, UMR Qualisud, International Center for Agricultural Research for Development (CIRAD), Montpellier, France |
| 264 | 1 | |a Boca Raton |b CRC Press |c 2015 | |
| 300 | |a viii, 380 Seiten |b Illustrationen, Diagramme | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Food biology series | |
| 490 | 0 | |a A science publishers book | |
| 650 | 0 | 7 | |a Fermentation |0 (DE-588)4129537-7 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelmikrobiologie |0 (DE-588)4034896-9 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittel |0 (DE-588)4034870-2 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Lebensmittel |0 (DE-588)4034870-2 |D s |
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| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Lebensmittelmikrobiologie |0 (DE-588)4034896-9 |D s |
| 689 | 1 | |5 DE-604 | |
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| 776 | 0 | 8 | |i Erscheint auch als |n Online-Ausgabe |z 978-1-4822-2309-5 |
| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-028932155 | |
Datensatz im Suchindex
| _version_ | 1808860985972228096 |
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| building | Verbundindex |
| bvnumber | BV043516104 |
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| ctrlnum | (OCoLC)931523866 (DE-599)BVBBV043516104 |
| dewey-full | 664.024 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.024 |
| dewey-search | 664.024 |
| dewey-sort | 3664.024 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Biologie |
| format | Book |
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| id | DE-604.BV043516104 |
| illustrated | Illustrated |
| indexdate | 2024-08-31T00:31:04Z |
| institution | BVB |
| isbn | 9781482223088 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028932155 |
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| physical | viii, 380 Seiten Illustrationen, Diagramme |
| publishDate | 2015 |
| publishDateSearch | 2015 |
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| publisher | CRC Press |
| record_format | marc |
| series2 | Food biology series A science publishers book |
| spelling | Microorganisms and fermentation of traditional foods editors Ramesh C. Ray, Principal Scientist (Microbilogy), Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, Odisha, India and Dr. Didier Montet, Food Safety Team Leader, UMR Qualisud, International Center for Agricultural Research for Development (CIRAD), Montpellier, France Boca Raton CRC Press 2015 viii, 380 Seiten Illustrationen, Diagramme txt rdacontent n rdamedia nc rdacarrier Food biology series A science publishers book Fermentation (DE-588)4129537-7 gnd rswk-swf Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Fermentation (DE-588)4129537-7 s DE-604 Lebensmittelmikrobiologie (DE-588)4034896-9 s Ray, Ramesh C. edt Erscheint auch als Online-Ausgabe 978-1-4822-2309-5 |
| spellingShingle | Microorganisms and fermentation of traditional foods Fermentation (DE-588)4129537-7 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4129537-7 (DE-588)4034896-9 (DE-588)4034870-2 |
| title | Microorganisms and fermentation of traditional foods |
| title_auth | Microorganisms and fermentation of traditional foods |
| title_exact_search | Microorganisms and fermentation of traditional foods |
| title_full | Microorganisms and fermentation of traditional foods editors Ramesh C. Ray, Principal Scientist (Microbilogy), Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, Odisha, India and Dr. Didier Montet, Food Safety Team Leader, UMR Qualisud, International Center for Agricultural Research for Development (CIRAD), Montpellier, France |
| title_fullStr | Microorganisms and fermentation of traditional foods editors Ramesh C. Ray, Principal Scientist (Microbilogy), Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, Odisha, India and Dr. Didier Montet, Food Safety Team Leader, UMR Qualisud, International Center for Agricultural Research for Development (CIRAD), Montpellier, France |
| title_full_unstemmed | Microorganisms and fermentation of traditional foods editors Ramesh C. Ray, Principal Scientist (Microbilogy), Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, Odisha, India and Dr. Didier Montet, Food Safety Team Leader, UMR Qualisud, International Center for Agricultural Research for Development (CIRAD), Montpellier, France |
| title_short | Microorganisms and fermentation of traditional foods |
| title_sort | microorganisms and fermentation of traditional foods |
| topic | Fermentation (DE-588)4129537-7 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Fermentation Lebensmittelmikrobiologie Lebensmittel |
| work_keys_str_mv | AT rayrameshc microorganismsandfermentationoftraditionalfoods |