| Record ID | marc_oregon_summit_records/catalog_files/washs02192008.mrc_revrev.mrc:1470833468:1267 |
| Source | Oregon Libraries |
| Download Link | /show-records/marc_oregon_summit_records/catalog_files/washs02192008.mrc_revrev.mrc:1470833468:1267?format=raw |
LEADER: 01267pam a2200409 a 4500
001 42643573
003 OCoLC
005 20000621152132.0
008 991005s2000 nyua b 001 0 eng
010 $a99051469
020 $a0824767829 (alk. paper)
040 $aDLC$cDLC$dAGL$dNLM$dNTE
042 $apcc
049 $aNTEI
050 00 $aQP752.F35$bF38 2000
060 00 $aW1$bFO509P v.96 2000
060 10 $aQU 90$bF254 2000
069 0 $a100910131
070 0 $aQP752.F35$bF38 2000
072 0 $aT000
082 00 $a612.3/97$221
245 00 $aFatty acids in foods and their health implications /$cedited by Ching Kuang Chow.
250 $a2nd ed., rev. and expanded.
260 $aNew York :$bM. Dekker,$c2000.
300 $axii, 1045 p. :$bill. ;$c26 cm.
490 1 $aFood science and technology ;$v96.
504 $aIncludes bibliographical references and index.
650 0 $aFatty acids in human nutrition.
650 0 $aFood$xFat content.
650 0 $aFatty acids$xMetabolism.
700 1 $aChow, Ching Kuang,$d1940-
830 0 $aFood science and technology (Marcel Dekker, Inc.) ;$v96.
907 $a.b27935097$bwo $c-
902 $a070706
998 $b1$c000621$dm$ea$f-$g0
907 $a.b27935097
945 $lwos $aQP752.F35$bF38 2000