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00000cam a2200000 7i4500 |
| 001 |
0000090587 |
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170528s2014 nyu eng |
| 020 |
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|a 9781461491378
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| 020 |
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|a 9781461491385
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| 050 |
0 |
0 |
|a TX531
|b .V33 2014
|
| 090 |
0 |
0 |
|a TX531
|b .V33 2014
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| 100 |
1 |
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|a Vaclavick, Vickie A.
|e author
|
| 245 |
1 |
0 |
|a Essentials of food science
|c Vickie A. Vaclavik and Elizabeth W. Christian
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| 250 |
|
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|a 4th ed
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| 260 |
|
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|a New York
|b Springer
|c c2014
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| 300 |
|
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|a xxiv, 495 p.
|b ill. (some col.)
|c 26 cm
|
| 650 |
|
0 |
|a Food
|x Analysis
|
| 650 |
|
0 |
|a Food
|x Composition
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| 650 |
|
0 |
|a Nutrition
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| 700 |
1 |
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|a Christian, Elizabeth W.
|e author
|
| 999 |
|
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|a 1000168340
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|