| 000 | 00615nmm a2200205Ia 4500 | ||
|---|---|---|---|
| 008 | 140908s9999 xx 000 0 und d | ||
| 020 | _a9781441997135, 978-1-4419-9713-5 | ||
| 040 | _aNISER LIBRARY | ||
| 041 | _aEnglish | ||
| 082 |
_a540, _b23 |
||
| 245 | _aDictionary of Food Ingredients | ||
| 260 |
_aBoston, MA _bSpringer US _c2011. |
||
| 500 | _aChemistry and Materials Science (Springer-11644) | ||
| 650 | _aChemistry/Food Science, general | ||
| 650 | _aChemistry | ||
| 650 | _aChemistry | ||
| 700 | _aIgoe, Robert S., author. | ||
| 856 | _uhttp://dx.doi.org/10.1007/978-1-4419-9713-5 | ||
| 942 | _cEB | ||
| 999 |
_c19708 _d19708 |
||