Switch to list view
Switch to thumbnail view
Select an Action
5 Results Found Subscribe to search results
00000DEFAULT
Print
1. 
Cover image for Lactic acid bacteria : biodiversity and taxonomy
Lactic acid bacteria : biodiversity and taxonomy
Author 
Holzapfel, W. H., editor. Wood, Brian J. B., editor.
Preferred Shelf Number 
ONLINE(341654.1)
Electronic Access 
Ebook Library http://public.eblib.com/choice/publicfullrecord.aspx?p=1684368
ebrary http://site.ebrary.com/id/10867116
John Wiley http://dx.doi.org/10.1002/9781118655252
MyiLibrary http://www.myilibrary.com?id=604386
Format: 
Availability 
Online Library~1
Available:
Copies:
2. 
Cover image for Lactic Acid Bacteria Fundamentals and Practice
Lactic Acid Bacteria Fundamentals and Practice
Author 
Zhang, Heping. editor. Cai, Yimin. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-94-017-8841-0
Format: 
Availability 
Online Library~1
Available:
Copies:
3. 
Cover image for Selective Catalysis for Renewable Feedstocks and Chemicals
Selective Catalysis for Renewable Feedstocks and Chemicals
Author 
Nicholas, Kenneth M. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-3-319-08654-5
Format: 
Availability 
Online Library~1
Available:
Copies:
4. 
Cover image for Food Processing: Strategies for Quality Assessment
Food Processing: Strategies for Quality Assessment
Author 
Malik, Abdul. editor. Erginkaya, Zerrin. editor. Ahmad, Saghir. editor. Erten, Hüseyin. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-1-4939-1378-7
Format: 
Availability 
Online Library~1
Available:
Copies:
5. 
Cover image for Seafood Processing By-Products Trends and Applications
Seafood Processing By-Products Trends and Applications
Author 
Kim, Se-Kwon. editor. SpringerLink (Online service)
Preferred Shelf Number 
ONLINE
Electronic Access 
https://doi.org/10.1007/978-1-4614-9590-1
Format: 
Availability 
Online Library~1
Available:
Copies: