| 000 | 01321cam a2200361 i 4500 | ||
|---|---|---|---|
| 001 | u100015 | ||
| 003 | UTHM | ||
| 005 | 20240619150630.0 | ||
| 008 | 110131 eng | ||
| 020 | _a0841274193 | ||
| 020 | _a9780841274198 | ||
| 040 |
_aeng _erda _dSFPAGOH |
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| 050 |
_aTP370.9.C64 _b.C64 2008 |
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| 245 | 0 | 0 |
_aColor quality of fresh and preserved foods / _cCatherine A. Culver, Ronald E. Wrolstad, editors. |
| 264 | 1 |
_aWashington : _bAmerican Chemical Society, _c2008. |
|
| 300 |
_axiii, 549 pages, 27 pages of plates : _billustrations (some color) ; _c24 cm. |
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| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
||
| 490 | 1 |
_aACS symposium series ; _v983 |
|
| 596 | _a1 4 | ||
| 650 | 0 |
_aColor of food _vCongresses. _958 |
|
| 650 | 0 |
_aColoring matter in food _vCongresses. _959 |
|
| 650 | 0 |
_aFood _xQuality _vCongresses. _960 |
|
| 700 | 1 |
_aCulver, Catherine A. _961 |
|
| 700 | 1 |
_aWrolstad, Ronald E. _962 |
|
| 710 | 2 |
_aAmerican Chemical Society. _bDivision of Agricultural and Food Chemistry. _963 |
|
| 907 |
_a.b10580785 _b17-05-21 _c06-04-21 |
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| 998 |
_am _b06-04-21 _cm _da _e- _feng _g _h0 |
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| 999 |
_c49407 _d49407 |
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