| 000 | 01034cam a2200289 i 4500 | ||
|---|---|---|---|
| 001 | u61223 | ||
| 003 | SIRSI | ||
| 005 | 20240619145120.0 | ||
| 008 | 110131 eng | ||
| 020 | _a0849316472 | ||
| 050 |
_aTP455 _b.M48 2005 |
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| 245 | 0 | 0 |
_aMethods of analysis of food components and additives / _cedited by Semih Otles. |
| 264 | 1 |
_aBoca Raton : _bCRC Press, _c2005. |
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| 300 |
_a437 pages ; _c25 cm. |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 490 | 1 | _aChemical and functional properties of food components series | |
| 596 | _a3 | ||
| 650 | 0 |
_aFood additives _xAnalysis _xMethodology. _951134 |
|
| 650 | 0 |
_aFood additives _xAnalysis _xStandards. _951135 |
|
| 650 | 0 |
_aFood _xAnalysis _xMethodology. _951136 |
|
| 700 | 1 |
_aOtles, Semih. _951137 |
|
| 907 |
_a.b10138109 _b07-11-22 _c15-03-18 |
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| 998 |
_am _b06-11-22 _cm _da _e- _feng _g _h0 |
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| 999 |
_c8116 _d8116 |
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