| Record ID | marc_loc_2016/BooksAll.2016.part36.utf8:3456117:1044 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part36.utf8:3456117:1044?format=raw |
LEADER: 01044cam a22003497a 4500
001 2008431305
003 DLC
005 20081010090256.0
008 040708s2002 enka b 001 0 eng d
035 $a(OCoLC)ocm50864250
040 $aERL$cERL$dAGL$dCUY$dDLC
010 $a 2008431305
042 $alccopycat
015 $aGBA2-W7951
020 $a0854046151
050 00 $aTX551$b.C75 2002
070 0 $aTX551$b.C75 2002
072 0 $aQ500
082 04 $a641.300154$221
050 14 $aTX551$b.C757 2002
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 $a4th ed.
260 $aCambridge :$bRoyal Society of Chemistry,$cc2002.
300 $axi, 432 p. :$bill. ;$c25 cm.
440 0 $aRSC paperbacks
500 $aPrevious ed.: 1996.
504 $aIncludes bibliographical references and index.
650 0 $aFood$xComposition.
650 0 $aFood$xAnalysis.
710 2 $aRoyal Society of Chemistry (Great Britain)