000 | 01209cam a22003134a 4500 | ||
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001 | 13990333 | ||
003 | OSt | ||
005 | 20220301190523.0 | ||
008 | 050603s2006 flua b 001 0 eng | ||
010 | _a 2005049926 | ||
020 | _a1574448048 (hc : alk. paper) | ||
020 | _a9781574448047 | ||
040 |
_aDLC _cAAMUSTED-K _dDLC |
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042 | _apcc | ||
050 | 0 | 0 |
_aTX553.V5 _bB21 2006 |
082 | 0 | 0 |
_a613.2/85 _222 |
100 | 1 |
_aBall, G. F. M. _d2006 _eauthor |
|
245 | 1 | 0 |
_aVitamins in foods : _banalysis, bioavailability, and stability / _cGeorge F.M. Ball. |
260 |
_aBoca Raton, FL : _bTaylor & Francis, _c2006. |
||
300 |
_a1-785 p. : _bill., tables and graphs; _c24 cm. |
||
490 | 1 |
_aFood science and technology ; _v156 |
|
504 | _aIncludes bibliographical references and index. | ||
650 | 0 |
_aFood _xVitamin content. |
|
830 | 0 |
_aFood science and technology (Taylor & Francis) ; _v156. |
|
856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy0648/2005049926-d.html |
906 |
_a7 _bcbc _corignew _d1 _eocip _f20 _gy-gencatlg |
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942 |
_2lcc _cBK |
||
999 |
_c1113 _d1113 |