| Record ID | marc_loc_2016/BooksAll.2016.part32.utf8:99384266:1007 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part32.utf8:99384266:1007?format=raw |
LEADER: 01007cam a2200277 a 4500
001 2004557596
003 DLC
005 20060728212745.0
008 041027s2004 nyua b 001 0 eng
010 $a 2004557596
020 $a0824753321
040 $aDLC$cDLC$dDLC
050 00 $aQR121$b.L333 2004
082 00 $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 1 $aFood science and technology ;$v139
504 $aIncludes bibliographic references and index.
650 0 $aLactic acid bacteria.
700 1 $aSalminen, Seppo.
700 1 $aWright, Atte von,$d1952-
700 1 $aOuwehand, Arthur.
830 0 $aFood science and technology (Marcel Dekker, Inc.) ;$v139.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0647/2004557596-d.html