Advances in fermented foods and beverages : improving quality, technologies and health benefits

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Bibliographic Details
Other Authors: Holzapfel, Wilhelm, (Editor), Alessandria, V., (Contributor)
Format: eBook
Language: English
Published: Cambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, 2015.
Series: Woodhead Publishing in food science, technology, and nutrition ; number 265.
Subjects:
Fermentation.
Beverages > Microbiology.
Fermented foods.
elektronické knihy
electronic books
ISBN: 9781782420156
9781782420248
Physical Description: 1 online zdroj (587 pages) : illustrations, tables.

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Table of contents

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020 |z 9781782420156 
020 |a 9781782420248  |q (ebook) 
020 |a 9781782420156 
035 |a (OCoLC)893685596  |z (OCoLC)896723217 
040 |a E7B  |b eng  |e rda  |c E7B  |d OCLCO  |d UIU  |d OCLCO  |d UMI  |d COO  |d DEBBG 
245 0 0 |a Advances in fermented foods and beverages :  |b improving quality, technologies and health benefits /  |c edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others]. 
264 1 |a Cambridge, England ;  |a Waltham, Massachusetts ;  |a Kidlington, England :  |b Woodhead Publishing,  |c 2015. 
264 4 |c ©2015 
300 |a 1 online zdroj (587 pages) :  |b illustrations, tables. 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing Series in Food Science, Technology and Nutrition ;  |v number 265 
504 |a Includes bibliographical references at the end of each chapters and index. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Fermentation. 
650 0 |a Beverages  |x Microbiology. 
650 0 |a Fermented foods. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Holzapfel, Wilhelm,  |e editor. 
700 1 |a Alessandria, V.,  |e contributor. 
776 0 8 |i Print version:  |t Advances in fermented foods and beverages : improving quality, technologies and health benefits.  |d Cambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, c2015  |h xxv, 559 pages  |k Woodhead Publishing in food science, technology, and nutrition ; Number 265.  |z 9781782420156 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v number 265. 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpAFFBIQT3/advances_in_fermented_foods_and_beverages__improving_quality_technologies_and_health_benefits  |y Plný text 
992 |a BK  |c KNOVEL 
999 |c 79530  |d 79530 
993 |x NEPOSILAT  |y EIZ 

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