Handbook on Sourdough Biotechnology:
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cham
Springer International Publishing
2023
Cham Springer |
| Ausgabe: | 2nd ed. 2023 |
| Schlagworte: | |
| Online-Zugang: | BTU01 FAN01 FFW01 HTW01 UBM01 Volltext |
| Beschreibung: | 1 Online-Ressource (VI, 397 p. 47 illus., 26 illus. in color) |
| ISBN: | 9783031230844 |
| DOI: | 10.1007/978-3-031-23084-4 |
Internformat
MARC
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| 250 | |a 2nd ed. 2023 | ||
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| 650 | 4 | |a Food Microbiology | |
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Datensatz im Suchindex
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| author2 | Gobbetti, Marco Gänzle, Michael |
| author2_role | edt edt |
| author2_variant | m g mg m g mg |
| author_facet | Gobbetti, Marco Gänzle, Michael |
| building | Verbundindex |
| bvnumber | BV048919101 |
| classification_tum | BIO 000 |
| collection | ZDB-2-SBL |
| ctrlnum | (ZDB-2-SBL)9783031230844 (OCoLC)1378489838 (DE-599)BVBBV048919101 |
| dewey-full | 664.001579 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.001579 |
| dewey-search | 664.001579 |
| dewey-sort | 3664.001579 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Biologie |
| discipline_str_mv | Chemie / Pharmazie Biologie |
| doi_str_mv | 10.1007/978-3-031-23084-4 |
| edition | 2nd ed. 2023 |
| format | Electronic eBook |
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| id | DE-604.BV048919101 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T21:55:12Z |
| indexdate | 2024-07-10T09:49:50Z |
| institution | BVB |
| isbn | 9783031230844 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-034183192 |
| oclc_num | 1378489838 |
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| physical | 1 Online-Ressource (VI, 397 p. 47 illus., 26 illus. in color) |
| psigel | ZDB-2-SBL ZDB-2-SBL_2023 |
| publishDate | 2023 |
| publishDateSearch | 2023 |
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| publisher | Springer International Publishing Springer |
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| spelling | Handbook on Sourdough Biotechnology edited by Marco Gobbetti, Michael Gänzle 2nd ed. 2023 Cham Springer International Publishing 2023 Cham Springer 1 Online-Ressource (VI, 397 p. 47 illus., 26 illus. in color) txt rdacontent c rdamedia cr rdacarrier Food Microbiology Food Science Biotechnology Biochemistry Food—Microbiology Food science Gobbetti, Marco edt Gänzle, Michael edt Erscheint auch als Druck-Ausgabe 978-3-031-23083-7 Erscheint auch als Druck-Ausgabe 978-3-031-23085-1 Erscheint auch als Druck-Ausgabe 978-3-031-23086-8 https://doi.org/10.1007/978-3-031-23084-4 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Handbook on Sourdough Biotechnology Food Microbiology Food Science Biotechnology Biochemistry Food—Microbiology Food science |
| title | Handbook on Sourdough Biotechnology |
| title_auth | Handbook on Sourdough Biotechnology |
| title_exact_search | Handbook on Sourdough Biotechnology |
| title_exact_search_txtP | Handbook on Sourdough Biotechnology |
| title_full | Handbook on Sourdough Biotechnology edited by Marco Gobbetti, Michael Gänzle |
| title_fullStr | Handbook on Sourdough Biotechnology edited by Marco Gobbetti, Michael Gänzle |
| title_full_unstemmed | Handbook on Sourdough Biotechnology edited by Marco Gobbetti, Michael Gänzle |
| title_short | Handbook on Sourdough Biotechnology |
| title_sort | handbook on sourdough biotechnology |
| topic | Food Microbiology Food Science Biotechnology Biochemistry Food—Microbiology Food science |
| topic_facet | Food Microbiology Food Science Biotechnology Biochemistry Food—Microbiology Food science |
| url | https://doi.org/10.1007/978-3-031-23084-4 |
| work_keys_str_mv | AT gobbettimarco handbookonsourdoughbiotechnology AT ganzlemichael handbookonsourdoughbiotechnology |