MARC Record from marc_columbia

LEADER: 02249cam a2200541Mi 4500
001 15408367
005 20220521232316.0
006 m o d
007 cr |||||||||||
008 170727s2017 xx o 000 0 eng d
035 $a(OCoLC)ocn999630128
035 $a(NNC)15408367
040 $aNLE$beng$erda$cNLE$dOCLCQ$dTYFRS$dOCLCO$dTYFRS$dOCLCF$dK6U$dOCLCO
020 $a9781351411196$q(EPUB)
020 $a1351411195$q(EPUB)
020 $a9780203737057$q(electronic bk.)
020 $a0203737059$q(electronic bk.)
020 $a9781351411202$q(electronic bk. : PDF)
020 $a1351411209$q(electronic bk. : PDF)
020 $a9781351411189$q(electronic bk. : Mobipocket)
020 $a1351411187$q(electronic bk. : Mobipocket)
035 $a(OCoLC)999630128
037 $a9781351411196$bIngram Content Group
037 $a9780203737057$bTaylor & Francis
050 4 $aTP453.P7
072 7 $aTEC$x012000$2bisacsh
072 7 $aTDCT$2bicssc
082 04 $a664.7
049 $aZCUA
100 1 $aLásztity, Radomír,$eauthor.
245 14 $aThe Chemistry of Cereal Proteins, Second Edition /$cRadomir Lasztity.
250 $a2nd.
264 1 $bRoutledge,$c2017.
300 $a1 online resource (336 pages)
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
520 $aIn the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of proteins has progressed dramatically. This new edition includes these advances and updates the chemistry of cereal proteins for all specialists working in theory and practice of cereal grain production and processing.
650 0 $aGrain.
650 2 $aEdible Grain
650 6 $aCéréales.
650 7 $agrain (seed)$2aat
650 7 $aTECHNOLOGY / Food Science$2bisacsh
650 7 $aGrain.$2fast$0(OCoLC)fst00945891
655 0 $aElectronic books.
655 4 $aElectronic books.
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio15408367$zTaylor & Francis eBooks
852 8 $blweb$hEBOOKS