| Record ID | marc_loc_updates/v36.i38.records.utf8:11777137:769 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v36.i38.records.utf8:11777137:769?format=raw |
LEADER: 00769cam a2200253 a 4500
001 2007934033
003 DLC
005 20080922141421.0
008 070730s2008 nyua b 001 0 eng
010 $a 2007934033
020 $a9780387699394 (pbk. : alk. paper)
040 $aDLC$cDLC
050 00 $aTX531$b.V33 2008
100 1 $aVaclavik, Vickie.
245 10 $aEssentials of food science /$cVickie A. Vaclavik, Elizabeth W. Christian.
250 $a3rd ed.
260 $aNew York, NY :$bSpringer,$cc2008.
300 $axvii, 571 p. :$bill. ;$c26 cm.
490 0 $aFood science text series
504 $aIncludes bibliographical references and index.
650 0 $aFood$xAnalysis.
650 0 $aFood$xComposition.
650 0 $aNutrition.
700 1 $aChristian, Elizabeth W.