Microbiology of fermented foods. 1.
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*001989258 *00520250613170803.0 *007ta *008140909s1985 xxk 000 u und d *00900809cam a2200265 c 4500 *019 $bl *020 $a0853343322 *020 $a0853343349 *035 $a(EXLNZ-47BIBSYS_NETWORK)998611034914702201 *035 $a(NO-LaBS)15525522(bibid) *035 $a(NO-TrBIB)861103491 *035 $a861103491-47bibsys_network *040 $aNO-TrBIB$bnob$ekatreg *080 $a579.66 *080 $a579.67 *080 $a663.1 *2450 $aMicrobiology of fermented foods$n1 *260 $aLondon$bElsevier$c1985 *300 $axx, 371, 14 s. *650 7$aNæringsmiddelbakteriologi$2tekord$_190612500 *650 7$aindustriell$amikrobiologi$2tekord$_192130400 *7001 $aWood, Brian J. B.$0(NO-TrBIB)90333505$_123478100 *901 $a80 *999 $aoai:nb.bibsys.no:999920178703302202$b2021-12-08T03:25:18Z$z999920178703302202 ^