|
|
|
|
| LEADER |
01758nam a22003855i 4500 |
| 001 |
978-0-387-74520-6 |
| 005 |
20191027151812.0 |
| 007 |
cr nn 008mamaa |
| 008 |
100301s2008 xxu| s |||| 0|eng d |
| 020 |
|
|
|a 9780387745206
|
| 024 |
7 |
|
|a 10.1007/978-0-387-74520-6
|2 doi
|
| 040 |
|
|
|a Sistema de Bibliotecas del Tecnológico de Costa Rica
|
| 245 |
1 |
0 |
|a Molecular Techniques in the Microbial Ecology of Fermented Foods
|c edited by Luca Cocolin, Danilo Ercolini.
|
| 250 |
|
|
|a 1st ed. 2008.
|
| 260 |
# |
# |
|a New York, NY :
|b Springer New York :
|b Imprint: Springer,
|c 2008.
|
| 300 |
|
|
|a XII, 280 p.
|b online resource.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
|
|a Food Microbiology and Food Safety
|
| 505 |
0 |
|
|a Molecular Techniques in Food Fermentation: Principles and Applications -- Dairy Products -- Fermented Meat Products -- Sourdough Fermentations -- Vegetable Fermentations -- Wine Fermentation -- Beer Production -- Other Fermentations -- Probiotics: Lessons Learned from Nucleic Acid-based Analysis of Bowel Communities -- Bioinformatics for DNA Sequence-based Microbiota Analyses -- Role of Bacterial ‘Omics’ in Food Fermentation.
|
| 650 |
|
0 |
|a Industrial engineering.
|
| 650 |
|
0 |
|a Production engineering.
|
| 650 |
|
0 |
|a Biotechnology.
|
| 650 |
|
0 |
|a Microbiology.
|
| 650 |
|
0 |
|a Food—Biotechnology.
|
| 650 |
1 |
4 |
|a Industrial and Production Engineering.
|
| 650 |
2 |
4 |
|a Biotechnology.
|
| 650 |
2 |
4 |
|a Microbiology.
|
| 650 |
2 |
4 |
|a Food Science.
|
| 700 |
1 |
|
|a Cocolin, Luca.
|e editor.
|
| 700 |
1 |
|
|a Ercolini, Danilo.
|e editor.
|
| 710 |
2 |
|
|a SpringerLink (Online service)
|
| 773 |
0 |
|
|t Springer eBooks
|
| 856 |
4 |
0 |
|u https://doi.org/10.1007/978-0-387-74520-6
|