| Record ID | marc_loc_2016/BooksAll.2016.part31.utf8:185648135:764 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part31.utf8:185648135:764?format=raw |
LEADER: 00764cam a22002414a 4500
001 2004054513
003 DLC
005 20120603080308.0
008 040701s2005 flua b 001 0 eng
010 $a 2004054513
020 $a084931724X (alk. paper)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTX545$b.O98 2005
082 00 $a664/.07$222
100 1 $aOwusu-Apenten, R. K.
245 10 $aIntroduction to food chemistry /$cRichard Owusu-Apenten.
246 30 $aFood chemistry
260 $aBoca Raton, Fla. :$bCRC Press,$cc2005.
300 $a249 p. :$bill. ;$c26 cm.
504 $aIncludes bibliographical references and index.
650 0 $aFood$xAnalysis.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0646/2004054513-d.html