| 000 | 01026 a2200289 4500 | ||
|---|---|---|---|
| 005 | 20260520091410.0 | ||
| 020 | _a9783319636054 | ||
| 050 | 0 | 0 |
_aTX531 _b PRI |
| 100 | 1 |
_aDeMan, John M., _eauthor. |
|
| 245 | 1 | 0 |
_aPrinciples of food chemistry / _cJohn M. DeMan,John W.Finly,W.Jeffrey Hurst and Chang Yong Lee |
| 250 | _afourth edition | ||
| 264 | 1 |
_aNew York : _bSpringer, _c2018 |
|
| 300 |
_a606 pages _billustrations ; |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
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| 500 | _a"This... text has been updated, revised, and substantially expanded"--Back cover. | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 |
_aFood _xComposition. |
|
| 700 |
_aFinley .John W. _eauthor |
||
| 700 |
_aHurst W.Jeffrey _eauthor |
||
| 700 |
_aLee Chang Lee _eauthor |
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| 856 | 4 | 2 | _3Contributor biographical information |
| 856 | 4 | 2 | _3Publisher description |
| 856 | 4 | 1 | _3Table of contents only |
| 942 |
_2lcc _cBK _efourth edition _h531 _iPRI _kTX |
||
| 999 |
_c11846 _d11846 |
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