| Record ID | marc_loc_2016/BooksAll.2016.part31.utf8:215558260:897 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part31.utf8:215558260:897?format=raw |
LEADER: 00897cam a2200241 a 4500
001 2004275540
003 DLC
005 20060728212805.0
008 041122s2004 nyua b 001 0 eng
010 $a 2004275540
020 $a0824747844 (acid-free paper)
040 $aDLC$cDLC$dDLC
050 00 $aTP371.44$b.I56 2004
245 00 $aIndustrialization of indigenous fermented foods /$cedited by Keith H. Steinkraus.
250 $a2nd ed., rev. and expanded.
260 $aNew York :$bMarcel Dekker,$cc2004.
300 $axix, 796 p. :$bill. ;$c24 cm.
490 1 $aFood science and technology ;$v136
504 $aIncludes bibliographical references and index.
650 0 $aFermented foods.
700 1 $aSteinkraus, Keith H.,$d1918-
830 0 $aFood science and technology (Marcel Dekker, Inc.) ;$v136.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0647/2004275540-d.html