| Record ID | marc_loc_updates/v39.i52.records.utf8:50384495:1046 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v39.i52.records.utf8:50384495:1046?format=raw |
LEADER: 01046cam a22002657a 4500
001 2009931083
003 DLC
005 20111222104512.0
008 090619s2009 mnua b 101 0 eng
010 $a 2009931083
020 $a9781891127670
020 $a1891127675
035 $a(OCoLC)ocn495569366
040 $aAU@$beng$cAU@$dYDXCP$dKKS$dLTSCA$dDLC
042 $alccopycat
050 00 $aTP451.D53$bS35 2009
245 04 $aThe science of gluten-free foods and beverages :$bproceedings of the first International Conference of Gluten-free Cereal Products and Beverages /$cedited by Elke K. Arendt, Fabio Dal Bello.
260 $aSt. Paul, Minn. :$bAACC International,$cc2009.
300 $aiv, 165 p. :$bill. ;$c23 cm.
504 $aIncludes bibliographical references and index.
650 0 $aGluten-free foods$vCongresses.
650 0 $aCeliac disease$xNutritional aspects.
700 1 $aArendt, Elke.
700 1 $aDal Bello, Fabio.
711 2 $aInternational Symposium on Gluten-free Cereal Products and Beverages$n(1st :$d2007 :$cCork, Ireland)