| Record ID | marc_loc_updates/v35.i13.records.utf8:23536963:1254 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v35.i13.records.utf8:23536963:1254?format=raw |
LEADER: 01254cam a22003858a 4500
001 2007007718
003 DLC
005 20070323151846.0
008 070222s2007 flu b 001 0 eng
010 $a 2007007718
020 $a9780849372612 (hardcover : alk. paper)
035 $a(DNLM)101299945
040 $aDNLM/DLC$cDLC$dDLC
042 $apcc
050 00 $aQP752.F35$bF38 2007
060 10 $aW1$bFO509P v.170 2007
060 10 $aQU 90$bF254 2007
082 00 $a612.3/97$222
245 00 $aFatty acids in foods and their health implications /$ceditor, Ching K. Chow.
250 $a3rd ed.
260 $aBoca Raton :$bTaylor & Francis,$cc2007.
263 $a0709
300 $ap. ;$ccm.
490 1 $aFood science and technology ;$v170
500 $a"A CRC title."
504 $aIncludes bibliographical references and index.
650 0 $aFatty acids in human nutrition.
650 0 $aFood$xFat content.
650 0 $aFatty acids$xHealth aspects.
650 12 $aFatty Acids.
650 22 $aDietary Fats.
650 22 $aNutrition Physiology.
700 1 $aChow, Ching Kuang,$d1940-
830 0 $aFood science and technology (Taylor & Francis) ;$v170.
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip0711/2007007718.html