| Record ID | marc_loc_2016/BooksAll.2016.part34.utf8:162624591:1044 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part34.utf8:162624591:1044?format=raw |
LEADER: 01044cam a2200289 a 4500
001 2007048963
003 DLC
005 20091126085000.0
008 071128s2008 flua b 001 0 eng
010 $a 2007048963
020 $a9781420055054 (hbk. : alk. paper)
020 $a1420055054 (hbk. : alk. paper)
035 $a(OCoLC)ocn182662748
035 $a(OCoLC)182662748$z(OCoLC)166358392
040 $aDLC$cDLC$dDLC
050 00 $aQA37.3$b.M35 2008
082 00 $a664.001/51$222
245 00 $aMath concepts for food engineering /$cRichard W. Hartel ... [et al.].
250 $a2nd ed.
260 $aBoca Raton :$bCRC Press,$cc2008.
300 $a228 p. :$bill. ;$c24 cm.
504 $aIncludes bibliographical references and index.
650 0 $aMathematics.
650 0 $aFood industry and trade$xMathematics.
700 1 $aHartel, Richard W.,$d1951-
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip085/2007048963.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0833/2007048963-d.html