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• 000 01613cam 2200397 a 4500

• 000 1000078620

• 001 0000302424

• 005 20061017145430.0

• 008 050205s2005 enka b 001 0 eng

• 010 __ |a 2005003336

• 020 __ |a 0632059877 (hardback : alk. paper) : |c CNY1736.15

• 020 __ |a 9780632059874 (hardback : alk. paper)

• 040 __ |a DNLM/DLC |c DLC |d DLC

• 042 __ |a pcc

• 050 00 |a QR151 |b .B355 2005

• 060 10 |a QW 85 |b B199 2005

• 082 00 |a 664/.024 |2 22

• 090 __ |a TS26/BCW

• 093 __ |a TS26 |2 4

• 093 __ |a TS201.3 |2 4

• 100 1_ |a Bamforth, Charles W., |d 1952-

• 245 10 |a Food, fermentation, and micro-organisms / |c Charles W. Bamforth.

• 260 __ |a Oxford ; |a Ames, Iowa : |b Blackwell Science, |c 2005.

• 300 __ |a xvi, 216 p. : |b ill. ; |c 25 cm.

• 504 __ |a Includes bibliographical references and index.

• 505 0_ |a The science underpinning food fermentations -- Beer -- Wine -- Fortified wines -- Cider -- Distilled alcoholic beverages -- Flavoured spirits -- Sake -- Vinegar -- Cheese -- Yoghurt and other fermented milk products -- Bread -- Meat -- Indigenous fermented foods -- Vegetable fermentations -- Cocoa -- Mycoprotein -- Miscellaneous fermentation products.

• 650 _0 |a Yeast.

• 650 12 |a Fermentation.

• 650 12 |a Food Microbiology.

• 650 22 |a Alcoholic Beverages |x microbiology.

• 650 _0 |a Fermentation.

• 650 _0 |a Fermented foods.

• 901 __022006018744

• 905 __ |a CAU |f TS26/BCW |b W0075957(or.)

• 907 __ |a CAU |f TS26/BCW |b W0075957(or.)

• 999 __ |t E |A wzhlc |a 20061017 14:54:24 |G wzhlc |g 20061017 14:46:55 |I wzhlc |i 20061017 14:54:3