| Record ID | marc_loc_updates/v37.i38.records.utf8:26591226:938 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v37.i38.records.utf8:26591226:938?format=raw |
LEADER: 00938cam a2200229 a 4500
001 2008060016
003 DLC
005 20090921171516.0
008 080206s2008 dcua 100 0 eng
010 $a 2008060016
020 $a9780841269828 (alk. paper)
040 $aDLC$cDLC$dDLC
050 00 $aQP144.F85$bF863 2008
082 00 $a613.2$222
245 00 $aFunctional food and health /$cTakayuki Shibamoto ... [et al.] (editors).
260 $aWashington, DC :$bAmerican Chemical Society,$c2008.
300 $axv, 514 p. :$bill. ;$c24 cm.
490 0 $aACS symposium series ;$v935
500 $a"Held at the Agricultural and Food Chemistry Division of the American Chemical Society's 232th National Meeting that was held in San Francisco, California, September 10-14, 2006."--Preface.
650 0 $aFunctional foods$vCongresses.
700 1 $aShibamoto, Takayuki.
710 2 $aAmerican Chemical Society.$bDivision of Agricultural and Food Chemistry.