01323nam a2200301 a 4500001001200000003000800012006001900020007001500039008004100054010001700095020001500112040002100127035002100148050002600169082001700195245024900212246003200461260005500493300002400548500004600572504004100618533015200659650002100811655002900832710001700861856012600878999001701004ebr10056725CaPaEBRm        u        cr cn|||||||||920211s1992    dcua    sb    000 0 eng    z   91068331   z0309046858  aCaPaEBRcCaPaEBR  a(OCoLC)61450952514aTP371.44b.A67 1992eb04a664/.02422000aApplications of biotechnology to traditional fermented foodsh[electronic resource] :breport of an ad hoc panel of the Board on Science and Technology for International Development /cOffice of International Affairs, National Research Council.3 aTraditional fermented foods  aWashington, D.C. :bNational Academy Press,c1992.  avii, 199 p. :bill.  aSpine title: Traditional fermented foods.  aIncludes bibliographical references.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2013.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aFermented foods. 7aElectronic books.2local2 aebrary, Inc.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10056725zAn electronic book accessible through the World Wide Web; click to view  c70099d70099