| 000 | 00952nam a2200277Ia 4500 | ||
|---|---|---|---|
| 001 | u4451 | ||
| 003 | SIRSI | ||
| 005 | 20180220094139.0 | ||
| 008 | 951211s1992 nyua b 001 0 eng d | ||
| 020 | _a082478622X (alk. paper) | ||
| 039 | 9 |
_a200211261245 _bsafaa _y200203190936 _zload |
|
| 040 | _aEAL. | ||
| 050 |
_aQP752.F35 _bF38 1992 |
||
| 245 | 0 | 0 |
_aFatty acids in foods and their health implications / _c[edited by] Ching Kuang Chow. |
| 260 |
_aNew York : _bMarcel Dekker, Inc., _c1992. |
||
| 300 |
_axii, 890 p. : _bill. ; _c26 cm. |
||
| 490 | 1 | _aFood science and technology | |
| 504 | _aIncludes bibliographical references and index. | ||
| 596 | _a1 | ||
| 650 | 0 | _aFatty acids in human nutrition. | |
| 650 | 0 |
_aFood _xFat content. |
|
| 650 | 0 |
_aFatty acids _xHealth aspects. |
|
| 700 | 1 | 0 |
_aChow, Ching Kuang, _d1940- |
| 830 | 0 | _aFood science and technology (Marcel Dekker, Inc.) | |
| 942 |
_cBK _2lcc |
||
| 999 |
_c30607 _d30607 |
||