| Record ID | marc_loc_2016/BooksAll.2016.part42.utf8:168381784:1257 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part42.utf8:168381784:1257?format=raw |
LEADER: 01257cam a2200373 i 4500
001 2015413325
003 DLC
005 20150826085057.0
008 150731s2015 flua b 001 0 eng c
010 $a 2015413325
016 7 $a101659937$2DNLM
020 $a9781466588097 (hardback : acid-free paper)
035 $a(OCoLC)ocn887860635
040 $aNLM$beng$cNLM$erda$dBTCTA$dYDXCP$dIXA$dBDX$dH9Z$dCDX$dIUL$dDLC
042 $apcc
050 00 $aQP144.F85$bH42 2015
060 00 $a2015 E-917
060 10 $aQU 145.5
245 00 $aHealth benefits of fermented foods and beverages /$cedited by Jyoti Prakash Tamang.
264 1 $aBoca Raton :$bCRC Press/Taylor & Francis Group,$c[2015]
300 $axiv, 624 pages :$billustrations ;$c27 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references and index.
650 0 $aFunctional foods.
650 0 $aFermented foods$xHealth aspects.
650 0 $aFermented beverages$xHealth aspects.
650 12 $aFermentation.
650 12 $aFunctional Food$xmicrobiology.
650 22 $aCultured Milk Products.
650 22 $aSoy Foods.
650 22 $aVegetables.
700 1 $aTamang, Jyoti Prakash,$eeditor.