000 | nam a | |
001 | 2210080546861 | |
003 | DLC | |
005 | 20051125155601 | |
008 | 050510s2004 nyua b 001 0 eng | |
010 | ▼a 2004557596 | |
020 | ▼a0824753321 | |
035 | ▼aKRIC09821804 | |
040 | ▼aDLC▼cDLC▼dDLC▼d221008 | |
050 | ▼aQR121▼b.L333 2004 | |
082 | ▼a579.3/7▼222 | |
245 | 00 | ▼aLactic acid bacteria :▼bmicrobiology and functional aspects /▼cedited by Seppo Salminen, Atte von Wright, Arthur Ouwehand. |
250 | ▼a3rd ed., rev. and expanded. | |
260 | ▼aNew York :▼bMarcel Dekker,▼cc2004. | |
300 | ▼a633 p. :▼bill. ;▼c24 cm. | |
490 | ▼aFood science and technology ;▼v139 | |
504 | ▼aIncludes bibliographic references and index. | |
650 | ▼aLactic acid bacteria. | |
700 | ▼aSalminen, Seppo. | |
700 | ▼aWright, Atte von,▼d1952- | |
700 | ▼aOuwehand, Arthur. | |
830 | ▼aFood science and technology (Marcel Dekker, Inc.) ;▼v139. | |
950 | 0 | ▼bGBP130.00 |
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