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| LEADER |
00841cam a2200253 7i4500 |
| 001 |
0000148524 |
| 005 |
20230403090000.0 |
| 008 |
200709t20202020nyua ### #00001eng## |
| 020 |
# |
# |
|a 9781682505984
|
| 040 |
# |
# |
|a UMT
|b eng
|c UMT
|e rda
|
| 090 |
0 |
# |
|a QR 151
|b .F62 2020
|
| 245 |
0 |
0 |
|a Food fermentation techniques and microbes
|c editor: M. K. Porro.
|
| 264 |
# |
4 |
|c ♭2020
|
| 264 |
# |
1 |
|a New York, NY:
|b Magnum Publishing,
|c 2020
|
| 300 |
# |
# |
|a xvi, 313 pages:
|b illustrations;
|c 24 cm
|
| 336 |
# |
# |
|a text --
|2 rdacontent
|
| 337 |
# |
# |
|a unmediated --
|2 rdamedia
|
| 338 |
# |
# |
|a volume --
|2 rdacarrier
|
| 504 |
# |
# |
|a Includes bibliographical references and index
|
| 590 |
# |
# |
|a Fakulti Perikanan dan Sains Makanan
|
| 650 |
# |
0 |
|a Fermented foods
|
| 650 |
# |
0 |
|a Fermentation
|
| 700 |
1 |
# |
|a Porro, M. K.
|
| 999 |
|
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|a 1100109127
|b Book
|c Open Shelf
|e KOLEKSI TERBUKA
|
