| 000 | 00694nmm a2200241Ia 4500 | ||
|---|---|---|---|
| 008 | 140908s9999 xx 000 0 und d | ||
| 020 | _a9780387699400, 978-0-387-69940-0 | ||
| 040 | _aNISER LIBRARY | ||
| 041 | _aEnglish | ||
| 082 |
_a641.3, _b23 664 23 |
||
| 245 | _aEssentials of Food Science | ||
| 260 |
_aNew York, NY _bSpringer New York _c2008. |
||
| 500 | _aChemistry and Materials Science (Springer-11644) | ||
| 650 | _aChemistry | ||
| 650 | _aChemistry | ||
| 650 | _aFood science | ||
| 650 | _aFood Science | ||
| 650 | _aNutrition | ||
| 650 | _aNutrition | ||
| 700 | _aVaclavik, Vickie A., author. | ||
| 856 | _uhttp://dx.doi.org/10.1007/978-0-387-69940-0 | ||
| 942 | _cEB | ||
| 999 |
_c19445 _d19445 |
||