| Record ID | marc_loc_2016/BooksAll.2016.part29.utf8:197145696:979 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part29.utf8:197145696:979?format=raw |
LEADER: 00979cam a22002894a 4500
001 2002035158
003 DLC
005 20060728214229.0
008 021010s2003 nyua 001 0 eng
010 $a 2002035158
020 $a0824706862 (alk. paper)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTX553.E6$bH36 2003
082 00 $a664/.001/547758$221
245 00 $aHandbook of food enzymology /$cedited by John R. Whitaker, Alphons G.J. Voragen, Dominic W.S. Wong.
260 $aNew York :$bMarcel Dekker,$cc2003.
300 $axv, 1108 p. :$bill. (some col.) ;$c29 cm.
490 1 $aFood science and technology
500 $aIncludes index.
650 0 $aEnzymes.
650 0 $aFood$xComposition.
700 1 $aWhitaker, John R.
700 1 $aVoragen, A. G. J.
700 1 $aWong, Dominic W. S.
830 0 $aFood science and technology (Marcel Dekker, Inc.)$v122.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0647/2002035158-d.html