| Record ID | marc_western_washington_univ/wwu_bibs.mrc_revrev.mrc:339726414:883 |
| Source | Western Washington University |
| Download Link | /show-records/marc_western_washington_univ/wwu_bibs.mrc_revrev.mrc:339726414:883?format=raw |
LEADER: 00883nam 2200265 i 4500
003 CStRLIN
005 19940805000000.0
008 940328s1968 enka b 000 0 eng d
020 $a0080132944
040 $dCStRLIN$dWaBeW
090 $aTX357$b.R29 v.4
111 2 $aNATO Advanced Study Institute$d(1966 :$cUniversity of Strathclyde)
245 10 $aLow temperature biology of foodstuffs /$cedited by John Hawthorn and E. J. Rolfe.
250 $a1st ed.
260 $aOxford ;$aNew York :$bPergamon Press,$c1968.
300 $a458 p. :$bill. ;$c24 cm.
490 0 $aRecent advances in food science ;$vv. 4
504 $aIncludes bibliographical references.
650 0 $aFrozen foods.
650 0 $aFood adulteration and inspection.
907 $a.b13721537$bmulti$c-
902 $a070705
998 $b1$c950214$dm$ea$f-$g0
941 $aWAWC94-B1845
940 $aTX357$b.R29 v.4$lGen$z090