| Record ID | marc_loc_2016/BooksAll.2016.part34.utf8:170594543:1069 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part34.utf8:170594543:1069?format=raw |
LEADER: 01069cam a22003014a 4500
001 2007271874
003 DLC
005 20070419083337.0
008 070215s2004 enka b 001 u eng c
010 $a 2007271874
020 $a1855737310 (Woodhead)
020 $a0849325552 (CRC)
035 $a(OCoLC)ocm57351116
040 $aCOO$cCOO$dOCLCQ$dBAKER$dAGL$dLVB$dYDXCP$dDLC
042 $apcc
050 00 $aTP415$b.S735 2004
082 00 $a664/.2$222
070 0 $aTP415$b.S723 2004
245 00 $aStarch in food :$bstructure, function and applications /$cedited by Ann-Charlotte Eliasson.
260 $aCambridge, England :$bWoodhead Pub. ;$aBoca Raton, FL :$bCRC Press,$c2004.
300 $axvi, 605 p. :$bill. ;$c24 cm.
440 0 $aWoodhead Publishing in food science and technology
504 $aIncludes bibliographical references and index.
650 0 $aStarch.
650 0 $aFood$xComposition.
650 6 $aAmidon.
700 1 $aEliasson, Ann-Charlotte,$d1953-
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0707/2007271874-d.html