| Record ID | marc_columbia/Columbia-extract-20221130-015.mrc:174310252:1363 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-015.mrc:174310252:1363?format=raw |
LEADER: 01363cam a2200313Ia 4500
001 7474354
005 20221201003808.0
008 091123t20092009dcua b 000 0 eng d
020 $a0309137721
020 $a9780309137720
035 $a(OCoLC)ocn472294801
035 $a(NNC)7474354
035 $a(OCoLC)472294801
035 $a7474354
040 $aNRC$cNRC
090 $aR857.N34$bN36 2009
245 00 $aNanotechnology in food products :$bworkshop summary /$crapporteurs: Leslie Pray and Ann Yaktine ; Food Forum ; Food and Nutrition Board ; Insitute of Medicine of the National Academies.
260 $aWashington :$bNational Acadademies Press,$c[2009], ©2009.
300 $aix, 136 pages :$billustrations ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
504 $aIncludes bibliographical references.
650 0 $aNanotechnology$xHealth aspects.
650 0 $aFood$xAnalysis.$0http://id.loc.gov/authorities/subjects/sh85050185
650 0 $aFood$xComposition.$0http://id.loc.gov/authorities/subjects/sh85050191
710 2 $aInstitute of Medicine (U.S.).$bFood Forum.$0http://id.loc.gov/authorities/names/no99071005
700 1 $aPray, Leslie A.$0http://id.loc.gov/authorities/names/n2002134016
700 1 $aYaktine, Ann L.$0http://id.loc.gov/authorities/names/n2006184819
852 00 $boff,sci$hR857.N34$iN356 2009g