| Record ID | marc_loc_2016/BooksAll.2016.part41.utf8:137620270:946 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part41.utf8:137620270:946?format=raw |
LEADER: 00946cam a2200277 i 4500
001 2014001400
003 DLC
005 20150516084728.0
008 140114s2014 enk b 001 0 eng
010 $a 2014001400
020 $a9780199742707 (alk. paper)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
050 00 $aTP371.44$b.O94 2014
082 00 $a664/.024$223
245 04 $aThe Oxford handbook of food fermentations /$cedited by Charles W. Bamforth and Robert E. Ward.
246 30 $aHandbook of food fermentations
264 1 $aOxford ;$aNew York :$bOxford University Press,$c[2014]
300 $axi, 805 pages ;$c26 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
650 0 $aFermented foods.
700 1 $aBamforth, Charles W.,$d1952-$eeditor.
700 1 $aWard, Robert E.$q(Robert Edwin),$d1968-$eeditor.