| 000 | 01059cam a2200313 i 4500 | ||
|---|---|---|---|
| 001 | u99900 | ||
| 003 | SIRSI | ||
| 005 | 20240619144936.0 | ||
| 008 | 110131 eng | ||
| 020 | _a9781405158756 | ||
| 020 | _a1405158751 | ||
| 050 |
_aTX545 _b.B56 2008 |
||
| 245 | 0 | 0 |
_aBioactive compounds in foods / _cedited by John Gilbert, Hamide Z. Senyuva. |
| 264 | 1 |
_aOxford : _bBlackwell, _c2008. |
|
| 300 |
_axvi, 409 pages : _billustrations ; _c26 cm. |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 596 | _a1 3 | ||
| 650 | 0 |
_aFood _xAnalysis. _935 |
|
| 650 | 0 |
_aFood _xToxicology. _97609 |
|
| 650 | 0 |
_aFood contamination. _97654 |
|
| 650 | 0 |
_aBioactive compounds _xEffect of temperature on. _9214917 |
|
| 700 | 1 |
_aGilbert, John. _955660 |
|
| 700 | 1 |
_aSenyuva, Hamide Z. _9214918 |
|
| 907 |
_a.b10060224 _b07-11-22 _c12-09-17 |
||
| 998 |
_am _b06-11-22 _cm _da _e- _feng _g _h0 |
||
| 999 |
_c3622 _d3622 |
||