| Record ID | marc_loc_updates/v40.i31.records.utf8:6378017:945 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v40.i31.records.utf8:6378017:945?format=raw |
LEADER: 00945cam a22002897a 4500
001 2010912755
003 DLC
005 20120727103305.0
008 110604s2011 mnua b 001 0 eng d
010 $a 2010912755
020 $a1891127640 (hbk.)
020 $a9781891127649 (hbk.)
035 $a(OCoLC)ocn702615600
040 $aYDXCP$cYDXCP$dLTSCA$dDLC
042 $alccopycat
050 00 $aSB191.O2$bO27 2011
245 00 $aOats :$bchemistry and technology /$cedited by Francis H. Webster and Peter J. Wood.
250 $a2nd ed.
260 $aSt. Paul, Minn. :$bAmerican Association of Cereal Chemists International,$cc2011.
300 $axii, 376 p. :$bill. (some col.) ;$c29 cm.
504 $aIncludes bibliographical references and index.
650 0 $aOats.
650 0 $aOats$xComposition.
650 0 $aOats$xProcessing.
700 1 $aWebster, Francis H.
700 1 $aWood, Peter J.
710 2 $aAmerican Association of Cereal Chemists.