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Essentials of functional foods
| Main Author: | |
|---|---|
| Format: | Printed Book |
| Published: |
MARYLAND
SPRINGER
2000
|
| Subjects: |
| LEADER | 00477 a2200157 4500 | ||
|---|---|---|---|
| 999 | |c 119 |d 119 | ||
| 020 | |a 9788184890778 | ||
| 082 | |a 613.2 |b SCH | ||
| 100 | |a Schmidl, Mary Katherine | ||
| 245 | |a Essentials of functional foods | ||
| 260 | |a MARYLAND |b SPRINGER |c 2000 | ||
| 300 | |a 395p | ||
| 546 | |a ENGLISH | ||
| 650 | |a food chemistry | ||
| 942 | |2 ddc |c BK | ||
| 952 | |0 0 |1 0 |2 ddc |4 0 |6 613_200000000000000_SCH |7 0 |8 GC |9 217 |a CDST |b CDST |c GEN |d 2018-01-19 |o 613.2 SCH |p 00213 |r 2018-01-19 |w 2018-01-19 |y BK | ||