| Record ID | marc_columbia/Columbia-extract-20221130-005.mrc:158836996:1955 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-005.mrc:158836996:1955?format=raw |
LEADER: 01955mam a2200361 a 4500
001 2120003
005 20220615210127.0
008 980622t19981998enka b 101 0 eng d
020 $a0854047921
035 $a(OCoLC)39001720
035 $a(OCoLC)ocm39001720
035 $a(CStRLIN)IAUGAJE3331-B
035 $9ANF8052CU
035 $a(NNC)2120003
035 $a2120003
040 $a*UKM*$c*UKM*$dCU$dCStRLIN$dIaU
245 00 $aFunctional foods :$bthe consumer, the products and the evidence /$cedited by Michèle J. Sadler, Michael Saltmarsh.
260 $aCambridge, UK :$bRoyal Society of Chemistry, Information Services,$c[1998], ©1998.
300 $axviii, 215 pages :$billustrations ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $aSpecial publication ;$vno. 215
500 $a"Proceedings of a joint conference held by the British Nutrition Foundation and the Food Chemistry Group of the Royal Society of Chemistry on 2-4 April 1997 at Wye College, University of London, Kent, UK"--T.p. verso.
504 $aIncludes bibliographical references and index.
650 0 $aFunctional foods$vCongresses.
650 0 $aNutrition$vCongresses.$0http://id.loc.gov/authorities/subjects/sh2008108538
700 1 $aSadler, M. J.$q(Michèle J.)$0http://id.loc.gov/authorities/names/n92042235
700 1 $aSaltmarsh, Michael.$0http://id.loc.gov/authorities/names/nb98031765
710 2 $aBritish Nutrition Foundation.$0http://id.loc.gov/authorities/names/n82020728
710 2 $aRoyal Society of Chemistry (Great Britain).$bFood Chemistry Group.$0http://id.loc.gov/authorities/names/n85201795
710 2 $aRoyal Society of Chemistry (Great Britain).$bInformation Services.$0http://id.loc.gov/authorities/names/no92000776
830 0 $aSpecial publication (Royal Society of Chemistry (Great Britain)) ;$vno. 215.$0http://id.loc.gov/authorities/names/n42023070
852 00 $boff,che$hRA784$i.F856 1998g