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01753nam a22003855i 4500 |
| 001 |
978-0-387-74520-6 |
| 005 |
20191027151812.0 |
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cr nn 008mamaa |
| 008 |
100301s2008 xxu| s |||| 0|eng d |
| 020 |
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|a 9780387745206
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| 024 |
7 |
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|a 10.1007/978-0-387-74520-6
|2 doi
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| 040 |
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|a Sistema de Bibliotecas del Tecnológico de Costa Rica
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| 245 |
1 |
0 |
|a Molecular Techniques in the Microbial Ecology of Fermented Foods
|c edited by Luca Cocolin, Danilo Ercolini.
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| 250 |
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|a 1st ed. 2008.
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| 260 |
# |
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|a New York, NY :
|b Springer New York :
|b Imprint: Springer,
|c 2008.
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| 300 |
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|a XII, 280 p.
|b online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Food Microbiology and Food Safety
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| 505 |
0 |
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|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.
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| 650 |
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0 |
|a Industrial engineering.
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| 650 |
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0 |
|a Production engineering.
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| 650 |
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0 |
|a Biotechnology.
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| 650 |
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0 |
|a Microbiology.
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| 650 |
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0 |
|a Food-Biotechnology.
|
| 650 |
1 |
4 |
|a Industrial and Production Engineering.
|
| 650 |
2 |
4 |
|a Biotechnology.
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| 650 |
2 |
4 |
|a Microbiology.
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| 650 |
2 |
4 |
|a Food Science.
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| 700 |
1 |
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|a Cocolin, Luca.
|e editor.
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| 700 |
1 |
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|a Ercolini, Danilo.
|e editor.
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| 710 |
2 |
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|a SpringerLink (Online service)
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| 773 |
0 |
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|t Springer eBooks
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| 856 |
4 |
0 |
|u https://doi.org/10.1007/978-0-387-74520-6
|