Rec.Status | n |
Bib.Stage | Normal |
Create | SOMRUETHAI |
Modify | |
Rec.Type | a |
Language | eng |
Entry d. | 2007/11/16 |
Update d. | 2010/11/12 |
Bib.Level | m |
Pub Ctry. | |
Date1 | 2004 |
Date2 | 0 |
Tag | Ind | Content |
001 | ## | 0006-4155 |
016 | ## | M0079367 |
020 | ## | 0824747801 |
035 | ## | Main000064155 |
082 | ## | R 664.024\bH236 2004 |
245 | ## | Handbook of food and beverage fermentation technology /\cY. H. Hui...[et al], editors |
260 | ## | New York :\bMarcel Dekker,\c2004 |
300 | ## | xii, 919 p : \bill |
440 | ## | Food science and technology series |
650 | ## | Beverages |
650 | ## | Fermentation |
650 | ## | Fermented foods |
650 | ## | Food |
690 | ## | Faculty of Science \xFood Technology |
700 | ## | Hui, Y. H |
910 | ## | 10,575 |
930 | ## | Reference |
949 | ## | Central Library - 2nd floor - Reference Room |
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