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Applications of biotechnology to traditional fermented foods = report of an ad hoc panel of the Board on Science and Technology for International Development /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Applications of biotechnology to traditional fermented foods/ Office of International Affairs, National Research Council.
Reminder of title:	report of an ad hoc panel of the Board on Science and Technology for International Development /
remainder title:	Traditional fermented foods
Published:	Washington, D.C. :National Academy Press, : 1992.,
Description:	vii, 199 p. :ill. ;23 cm.
Notes:	Spine title: Traditional fermented foods.
Subject:	Fermented foods. -
Online resource:	https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=14670An electronic book accessible through the World Wide Web; click for information
ISBN:	0585149216 (electronic bk.)

Applications of biotechnology to traditional fermented foods = report of an ad hoc panel of the Board on Science and Technology for International Development /
Applications of biotechnology to traditional fermented foodsreport of an ad hoc panel of the Board on Science and Technology for International Development /[electronic resource] :Traditional fermented foodsOffice of International Affairs, National Research Council. - Washington, D.C. :National Academy Press,1992. - vii, 199 p. :ill. ;23 cm.

Spine title: Traditional fermented foods.

Includes bibliographical references.

Electronic reproduction.
Boulder, Colo. :
NetLibrary,
2000.

Available via the World Wide Web.

ISBN: 0585149216 (electronic bk.)Subjects--Topical Terms:

660737
Fermented foods.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TP371.44 / .A67 1992eb

Dewey Class. No.: 664/.024

Applications of biotechnology to traditional fermented foods = report of an ad hoc panel of the Board on Science and Technology for International Development /
LDR:01383cmm a2200301 a 45 001 708837
003 OCoLC
005 20061126
006 m u
007 cr cn-
008 250516s1992 dcua sb 000 0 eng d
020 $a 0585149216 (electronic bk.)
035 $a ocm43477137
035 $a 708837
040 $a N $c N $d OCL $d OCLCQ $d OCL
043 $a n-us---
049 $a AMFA
050 1 4 $a TP371.44 $b .A67 1992eb
072 0 $a Q120
082 0 4 $a 664/.024 $2 20
245 0 0 $a Applications of biotechnology to traditional fermented foods $h [electronic resource] : $b report of an ad hoc panel of the Board on Science and Technology for International Development / $c Office of International Affairs, National Research Council.
246 3 0 $a Traditional fermented foods
260 $a Washington, D.C. : $c 1992. $b National Academy Press,
300 $a vii, 199 p. : $b ill. ; $c 23 cm.
500 $a Spine title: Traditional fermented foods.
504 $a Includes bibliographical references.
533 $a Electronic reproduction. $b Boulder, Colo. : $c NetLibrary, $d 2000. $n Available via the World Wide Web. $n Available in multiple electronic file formats. $n Access may be limited to NetLibrary affiliated libraries.
650 $a Fermented foods. $3 660737
655 $a Electronic books. $2 lcsh $3 542853
710 $a National Research Council (U.S.). $b Panel on the Applications of Biotechnology to Traditional Fermented Foods. $3 772262
710 $a NetLibrary, Inc. $3 542851
856 4 $3 Bibliographic record display $u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=14670 $z An electronic book accessible through the World Wide Web; click for information
994 $a 92 $b AMF