000			01671cam a2200421 a 4500
001			10187923
003			OSt
005			20150408114203.0
006			m d
007			cr n
008			120809s2013 nyua sb 001 0 eng d
020			_a9781461456551 (pbk. : alk. paper)
020			_a146145655X (pbk. : alk. paper)
020			_a9781461456568 (eBook)
035			_a(WaSeSS)ssj0000798335
040			_aPPT _beng _cTEU _dOCLCO _dIXA _dMUU _dWaSeSS
042			_anlmcopyc
050		4	_aQR96.8 _b.G63 2013
060	0	0	_a2013 C-964
060	1	0	_aQW 52
082			_223 _a579.3 _bGMB
100	1		_aGobbetti, Marco. _942162
210	1	0	_aBacterial communication in foods
245	1	0	_aBacterial communication in foods _h[electronic resource] / _cMarco Gobbetti, Raffaella Di Cagno.
260			_aNew York : _bSpringer, _cc2013.
490	1		_aSpringerBriefs in food, health, and nutrition
504			_aIncludes bibliographical references and index.
505	0		_a1. The language -- 2. The phenotypes -- 3. The behavior in foods -- 4. The probiotic message -- 5. The new perspective.
506			_aLicense restrictions may limit access.
650	1	2	_aBacterial Physiological Phenomena _942163
650	2	2	_aCell Communication _941072
650	2	2	_aFood Microbiology
700	1		_aDi Cagno, Raffaella. _942164
773		0	_tSpringerLink ebooks - Chemistry and Materials Science (2013)
830		0	_aSpringerBriefs in food, health, and nutrition. _942165
856	4	0	_uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio10187923 _zFull text available from SpringerLink ebooks - Chemistry and Materials Science (2013)
942			_2ddc _cDVD
999			_c33181 _d267681