| Record ID | marc_loc_2016/BooksAll.2016.part20.utf8:39845931:860 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part20.utf8:39845931:860?format=raw |
LEADER: 00860pam a2200253 a 4500
001 90011261
003 DLC
005 19910822123135.4
008 900814s1991 enka b 00100 eng
010 $a 90011261
020 $a0850667666 (acid-free paper)
040 $aDLC$cDLC$dDLC
050 00 $aRA1270.F6$bF74 1991
082 00 $a664/.06$220
245 00 $aFree radicals and food additives /$cedited by Okezie I. Aruoma and Barry Halliwell.
260 0 $aLondon ;$aNew York :$bTaylor & Francis,$c1991.
300 $axvii, 201 p. :$bill. ;$c24 cm.
504 $aIncludes bibliographical references and index.
650 0 $aFood additives$xToxicology.
650 0 $aFree radicals (Chemistry)$xToxicology.
650 0 $aFree radical reactions$xHealth aspects.
650 0 $aNutrient interactions.
700 10 $aAruoma, Okezie I.,$d1951-
700 10 $aHalliwell, Barry.