| 000 | 01116 a2200289 4500 | ||
|---|---|---|---|
| 005 | 20260520110702.0 | ||
| 020 | _a9780750623735 | ||
| 050 | 0 | 0 |
_aTX531 _bGAM |
| 100 | 1 |
_aGaman, P. M. _eauthor |
|
| 245 | 1 | 4 |
_aThe science of food / _cP.M. Gaman and K.B. Sherrington. |
| 250 | _afourth edtion | ||
| 264 |
_aNew York : _bRoutledge, _c1996 |
||
| 300 |
_ax, 326 p. : _billustrations |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 |
_aFood _xComposition. |
|
| 650 | 0 |
_aFood _xMicrobiology. |
|
| 650 | 0 | _aNutrition. | |
| 700 | 1 |
_aSherrington, K. B. _eauthor |
|
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/description/els041/96005933.html |
| 856 | 4 | 1 |
_3Table of contents _uhttp://www.loc.gov/catdir/toc/els032/96005933.html |
| 942 |
_2lcc _cBK _efourth edition _h531 _iGAM _kTX |
||
| 999 |
_c11851 _d11851 |
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