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00000cam a2200000 7i4500 |
| 001 |
0000073175 |
| 008 |
110525s2009 enk eng |
| 020 |
|
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|a 0854041117 (paperback : alk. paper)
|
| 020 |
|
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|a 9780854041114 (paperback : alk. paper)
|
| 050 |
0 |
0 |
|a TX551
|b .C68 2009
|
| 090 |
0 |
0 |
|a TX551
|b .C68 2009
|
| 100 |
1 |
|
|a Coultate, T. P.
|q (Tom P.)
|e author
|
| 245 |
1 |
0 |
|a Food
|b the chemistry of its components
|c T. P. Coultate
|
| 260 |
|
|
|a Cambridge
|b Royal Society of Chemistry
|c c2009
|
| 300 |
|
|
|a xix, 501 p.
|b ill.
|c 25 cm
|
| 490 |
1 |
|
|a RSC paperbacks
|
| 650 |
|
0 |
|a Chemistry
|
| 650 |
|
0 |
|a Food additives
|x Analysis
|
| 650 |
|
0 |
|a Food
|x Analysis
|
| 650 |
|
0 |
|a Food
|x Composition
|
| 650 |
|
0 |
|a Nutritional physiological phenomena
|
| 710 |
2 |
|
|a Royal Society of Chemistry (Great Britain)
|
| 999 |
|
|
|a 1000153423
|b Book
|c Open Shelf (1 Day)
|e Tembila Campus
|