Solid substrate fermentation of soya beans tempe : process innovations and product characteristics (Record no. 27613)

MARC details
000 -LEADER
fixed length control field 00593 a2200229 4500
020 ## - NUMERO INTERNATIONAL NORMALISE DES LIVRES
International Standard Book Number 90-5485-352-2
100 ## - VEDETTE PRINCIPALE - NOM DE PERSONNE
Personal name De REU, J.C.
130 ## - VEDETTE PRINCIPALE - TITRE UNIFORME
Language of a work En
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Wageningen
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc Landbouw Universiteit
245 ## - TITLE STATEMENT
Title Solid substrate fermentation of soya beans tempe : process innovations and product characteristics
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Date of publication, distribution, etc 1995
300 ## - PHYSICAL DESCRIPTION
Extent 154 p.
300 ## - PHYSICAL DESCRIPTION
Other physical details couv. ill. ; 24 cm.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Aliment à base de soja
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Fermentation
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Rhizopus oligosporus
690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN)
Topical term or geographic name as entry element Tempe
690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN)
Topical term or geographic name as entry element Substrat solide
Holdings
Withdrawn status Lost status Damaged status Not for loan Location (home branch) Sublocation or collection (holding branch) Date acquired Koha issues (times borrowed) Koha full call number Koha date last seen Copy number Price effective from Koha item type Public note
        Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques     NSA.1995.025 28/02/2009 1 28/02/2009 Livre A.6993


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