| Record ID | marc_loc_2016/BooksAll.2016.part31.utf8:218659908:1275 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part31.utf8:218659908:1275?format=raw |
LEADER: 01275cam a22003497a 4500
001 2004295413
003 DLC
005 20121025082719.0
008 041221s2003 enka 001 0 eng
010 $a 2004295413
015 $aGBA3-Y4736
020 $a1855736721
020 $a1855736985 (e-book)
020 $a0849317541 (CRC Press)
035 $a(OCoLC)ocm51840430
040 $aUKM$cUKM$dGZM$dC#P$dDLC
042 $alccopycat
050 00 $aTX551$b.P524 2003
082 04 $a613.2$222
245 00 $aPhytochemical functional foods /$cedited by Ian Johnson and Gary Williamson.
260 $aCambridge, England :$bWoodhead Pub. ;$aBoca Raton, Fla. :$bCRC Press,$c2003.
300 $axiv, 384 p. :$bill. ;$c24 cm.
440 0 $aWoodhead Publishing in food science and technology
504 $aIncludes bibliographical references and index.
650 0 $aPhytochemicals$xHealth aspects.
650 0 $aPlant bioactive compounds.
650 0 $aFunctional foods.
650 0 $aNutrition.
700 1 $aJohnson, I. T.
700 1 $aWilliamson, Gary,$d1958-
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0646/2004295413-d.html
856 42 $3Contributor biographical information$uhttp://www.loc.gov/catdir/enhancements/fy1211/2004295413-b.html