| Record ID | marc_loc_2016/BooksAll.2016.part27.utf8:10655470:921 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part27.utf8:10655470:921?format=raw |
LEADER: 00921cam a2200277 a 4500
001 98014950
003 DLC
005 20010302072404.0
008 980227s1998 nyua b 001 0 eng
010 $a 98014950
020 $a0824799852 (alk. paper)
040 $aDLC$cDLC$dDLC
050 00 $aQP751$b.F647 1998
082 00 $a612.3/97$221
245 00 $aFood lipids :$bchemistry, nutrition, and biotechnology /$cedited by Casimir C. Akoh, David B. Min.
260 $aNew York :$bMarcel Dekker,$cc1998.
300 $axi, 816 p. :$bill. ;$c27 cm.
490 1 $aFood science and technology ;$v88
504 $aIncludes bibliographical references and index.
650 0 $aLipids.
650 0 $aLipids in human nutrition.
650 0 $aLipids$xBiotechnology.
650 0 $aLipids$xMetabolism.
700 1 $aAkoh, Casimir C.,$d1955-
700 1 $aMin, David B.
830 0 $aFood science and technology (Marcel Dekker, Inc.) ;$v88.