| Record ID | marc_columbia/Columbia-extract-20221130-007.mrc:27182491:1439 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-007.mrc:27182491:1439?format=raw |
LEADER: 01439mam a2200301 a 4500
001 3021862
005 20221019194620.0
008 010419t20002000enkac 101 0 eng d
020 $a0854048650
035 $a(OCoLC)ocm46779097
035 $9ATH0241CU
035 $a3021862
040 $aESU$cESU
245 00 $aWheat gluten /$cedited by Peter R. Shewry, Arthur S. Tatham.
260 $aCambridge :$bRoyal Society of Chemistry,$c[2000], ©2000.
300 $axv, 548 pages :$billustrations, portraits ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
490 1 $aSpecial publication ;$vno. 261
500 $a"The proceedings of the 7th International Workshop Gluten 2000 held at the University of Bristol on 2-6 April 2000." -- T.p. verso.
650 0 $aGluten$vCongresses.
650 0 $aWheat$vCongresses.$0http://id.loc.gov/authorities/subjects/sh2010118511
700 1 $aShewry, P. R.$q(Peter R.)$0http://id.loc.gov/authorities/names/n92119531
700 1 $aTatham, Arthur S.$0http://id.loc.gov/authorities/names/nb2001027086
710 2 $aRoyal Society of Chemistry (Great Britain)$0http://id.loc.gov/authorities/names/n81122723
711 2 $aInternational Workshop on Gluten Proteins$n(7th :$d2000 :$cBristol, England)
830 0 $aSpecial publication (Royal Society of Chemistry (Great Britain)) ;$vno. 261.$0http://id.loc.gov/authorities/names/n42023070
852 00 $boff,che$hQK898.G49$iW54 2000g