| Record ID | marc_loc_2016/BooksAll.2016.part36.utf8:273973380:792 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part36.utf8:273973380:792?format=raw |
LEADER: 00792cam a22002654a 4500
001 2009419525
003 DLC
005 20090722090625.0
008 090605s2009 enka b 001 0 eng
010 $a 2009419525
020 $a9780854041114
040 $aDLC$cDLC$dDLC
050 00 $aTX551$b.C75 2009
082 00 $a664$222
100 1 $aCoultate, T. P.$q(Tom P.)
245 10 $aFood :$bthe chemistry of its components /$cT.P. Coultate.
246 30 $aFood the chemistry of its components
250 $a5th ed.
260 $aCambridge :$bRoyal Society of Chemistry,$cc2009.
300 $axix, 501 p. :$bill. ;$c25 cm.
440 0 $aRSC paperbacks
500 $aPrevious ed.: 2004.
650 0 $aFood$xComposition.
650 0 $aFood$xAnalysis.
710 2 $aRoyal Society of Chemistry (Great Britain)