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• 000 01140cam 2200337 a 4500

• 000 1000080718

• 001 0000304463

• 005 20070629153558.0

• 008 061116s2006 iaua b 001 0 eng

• 010 __ |a 2006002149

• 020 __ |a 9780813800189 (alk. paper)

• 020 __ |a 0813800188 (hbk.) : |c CNY2074.00

• 040 __ |a DLC |c DLC |d YDXCP |d BAKER |d UKM |d AGL |d IG# |d OCLCQ |d HUA

• 042 __ |a pcc

• 050 00 |a TP371.44 |b .H88 2006

• 082 00 |a 664/.024 |2 22

• 090 __ |a TS201.3/HRW

• 093 __ |a TS201.3 |2 4

• 099 __ |a CAL 022006141875

• 100 1_ |a Hutkins, Robert W. |q (Robert Wayne)

• 245 10 |a Microbiology and technology of fermented foods / |c Robert W. Hutkins.

• 260 __ |a Ames, Iowa : |b Blackwell Pub., |c 2006.

• 300 __ |a xi, 473 p. : |b ill. ; |c 26 cm.

• 440 _0 |a IFT Press series

• 504 __ |a Includes bibliographical references and index.

• 650 _0 |a Fermented foods |v Textbooks.

• 650 _0 |a Fermented foods |x Microbiology |v Textbooks.

• 901 __022007002795

• 905 __ |a CAU |f TS201.3/HRW |b W0078108ED-11(or.)

• 907 __ |a CAU |f TS201.3/HRW |b W0078108ED-11(or.)

• 999 __ |I xy1 |i 20070629 15:35:58 |G wzhlc |g 20070724 08:23:4