{"first_sentence": {"type": "/type/text", "value": "The origin of fermented foods is lost in antiquity."}, "physical_format": "Hardcover", "last_modified": {"type": "/type/datetime", "value": "2008-04-30 09:38:13.731961"}, "languages": [{"key": "/l/eng"}], "publishers": ["Taylor & Francis"], "number_of_pages": 736, "isbn_13": ["9781420053265"], "id": 13158093, "edition_name": "2 edition", "isbn_10": ["1420053264"], "publish_date": "May 1, 2008", "key": "/b/OL9808027M", "authors": [{"key": "/a/OL2908542A"}], "title": "Handbook of Fermented Functional Foods, Second Edition (Functional Foods and Nutraceuticals)", "type": {"key": "/type/edition"}, "subjects": ["Food & beverage technology", "Mathematics and Science", "Technology", "Technology & Industrial Arts", "Science/Mathematics", "Food Science", "Technology / Food Industry & Science"], "revision": 1}