| Record ID | marc_columbia/Columbia-extract-20221130-034.mrc:123098848:859 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-034.mrc:123098848:859?format=raw |
LEADER: 00859cam a2200265M 4500
001 16916903
005 20221126230352.0
006 m o d
007 cr |n|||||||||
008 221112s2022 xx o 0|| 0 eng d
035 $a(OCoLC)on1350671464
035 $a(NNC)16916903
040 $aYDX$beng$cYDX
020 $a9781000815757$q(electronic bk.)
020 $a1000815757$q(electronic bk.)
020 $z1032199458
020 $z9781032199450
035 $a(OCoLC)1350671464
049 $aZCUA
245 00 $aCHEMOMETRICS AND AUTHENTICITY OF FOODS OF PLANT ORIGIN$h[electronic resource].
260 $a[S.l.] :$bROUTLEDGE,$c2022.
300 $a1 online resource
776 08 $cOriginal$z1032199458$z9781032199450$w(OCoLC)1334717593
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio16916903$zTaylor & Francis eBooks
852 8 $blweb$hEBOOKS