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00000cam a2200000 7i4500 |
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0000078263 |
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120620s2006 enk eng |
| 020 |
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|a 084939208X (CRC)
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| 020 |
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|a 1845691075 (ebook)
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| 020 |
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|a 1855739658 (hardback : alk. paper)
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| 020 |
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|a 9781845691073 (ebook)
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| 020 |
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|a 9781855739659 (hardback : alk. paper)
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| 050 |
0 |
0 |
|a TX551
|b .I47 2006
|
| 090 |
0 |
0 |
|a TX551
|b .I47 2006
|
| 245 |
0 |
0 |
|a Improving the fat content of foods
|c edited by Christine Williams and Judith Buttriss
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| 260 |
|
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|a Cambridge
|b Woodhead Publishing Limited
|c c2006
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| 300 |
|
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|a xvii, 542 p.
|b ill.
|c 24 cm
|
| 490 |
1 |
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|a Woodhead Publishing in food sciences, technology and nutrition
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| 650 |
|
0 |
|a Food
|x Fat content
|
| 700 |
1 |
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|a Buttriss, Judith
|e editor
|
| 700 |
1 |
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|a Williams, Christine
|e author
|
| 999 |
|
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|a 1000152168
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
|