{"@context":{"owl":"http://www.w3.org/2002/07/owl#","bibo":"http://purl.org/ontology/bibo/","foaf":"http://xmlns.com/foaf/0.1/","rdfs":"http://www.w3.org/2000/01/rdf-schema#","prism":"http://prismstandard.org/namespaces/basic/2.0/","cinii":"http://ci.nii.ac.jp/ns/1.0/","dc":"http://purl.org/dc/elements/1.1/","dcterms":"http://purl.org/dc/terms/"},"@id":"https://ci.nii.ac.jp/ncid/BB28215478.json","@graph":[{"@id":"https://ci.nii.ac.jp/ncid/BB28215478#entity","@type":"bibo:Book","foaf:isPrimaryTopicOf":{"@id":"https://ci.nii.ac.jp/ncid/BB28215478.json"},"dc:title":[{"@value":"Alimentos, fermentación y microorganismos"}],"dcterms:alternative":["Food, fermentation, and micro-organisms"],"dc:creator":"Charles W. Bamforth ; traducción a cargo de : María Mercè Torra Reventós","dc:publisher":[{"@value":"Editorial Acribia"}],"dcterms:extent":"xx, 247 p.","cinii:size":"25 cm","dc:language":"spa","dc:date":"2007","cinii:ncid":"BB28215478","cinii:ownerCount":"1","foaf:maker":[{"@id":"https://ci.nii.ac.jp/author/DA04619245#entity","@type":"foaf:Person","foaf:name":[{"@value":"Bamforth, Charles W."}]},{"@type":"foaf:Person","foaf:name":[{"@value":"Torra Reventós, Maria Mercè"}]}],"bibo:owner":[{"@id":"https://ci.nii.ac.jp/library/FA002145","@type":"foaf:Organization","foaf:name":"金沢大学 附属図書館","rdfs:seeAlso":{"@id":"https://www1.lib.kanazawa-u.ac.jp/recordID/catalog.bib/BB28215478"}}],"prism:publicationDate":["2007"],"cinii:note":["Originally published: Oxford : Blackwell Science , c2005","Includes bibliographical references and index"],"dc:subject":["DC22:664/.024"],"foaf:topic":[{"@id":"https://ci.nii.ac.jp/books/search?q=Fermentation","dc:title":"Fermentation"},{"@id":"https://ci.nii.ac.jp/books/search?q=Fermented+foods","dc:title":"Fermented foods"},{"@id":"https://ci.nii.ac.jp/books/search?q=Yeast","dc:title":"Yeast"}],"dcterms:hasPart":[{"@id":"urn:isbn:9788420010885"}]}]}