| 000 | 00850cam a2200265Ia 4500 | ||
|---|---|---|---|
| 001 | u4434 | ||
| 003 | SIRSI | ||
| 005 | 20180219124535.0 | ||
| 008 | 951211s1984 enka b 001 0 eng d | ||
| 020 | _a0851864333 (pbk) | ||
| 039 | 9 |
_a200211171039 _bsafaa _y200203190936 _zload |
|
| 040 | _aEAL | ||
| 050 |
_aTX551.C69 _b1989 |
||
| 100 | 1 | 0 | _aCoultate, T. P. |
| 245 | 1 | 0 |
_aFood: _bthe chemisty of its components / _cT.P. Coultate. |
| 250 | _a2nd ed. | ||
| 260 | 0 |
_aLondon : _bRoyal Society of Chemisty, _cc1989. |
|
| 300 |
_axi,325 p. : _bill. ; _c22 cm. |
||
| 440 | 0 | _aRoyal Society of Chemistry paperbacks. | |
| 504 | _aIncludes bibliographical references (p. 188) and index. | ||
| 596 | _a1 | ||
| 650 | 0 |
_aFood _xComposition. |
|
| 710 | 2 | 6 | _aRoyal Society of Chemistry (Great Britain) |
| 942 |
_cREF _2lcc |
||
| 999 |
_c12154 _d12154 |
||