Introducing food science /
Salvato in:
| Autore principale: | |
|---|---|
| Natura: | Libro |
| Lingua: | inglese |
| Pubblicazione: |
Boca Raton
CRC Press
2009.
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| Soggetti: | |
| Accesso online: | Visualizza in OPAC |
| Tags: |
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MARC
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| 005 | 20260127134220.0 | ||
| 008 | 120202s2009 flua b 001 0 eng | ||
| 010 | |a 2008-054116 | ||
| 020 | |a 9781587160288 (hardcover : alk. paper) | ||
| 020 | |a 1587160285 (hardcover : alk. paper) | ||
| 035 | |a vtls010339111 | ||
| 039 | 9 | |y 201202021006 |z mschk03 | |
| 040 | |a DLC |c DLC |d C#P |d YDXCP |d OCLCQ |d BWX |d CDX |d DLC |d STUSCHK1 | ||
| 082 | 0 | 0 | |a 664 |2 22 |
| 100 | 1 | |a Shewfelt, Robert L. | |
| 245 | 1 | 0 | |a Introducing food science / |c Robert L. Shewfelt. |
| 260 | |a Boca Raton |b CRC Press |c 2009. | ||
| 300 | |a xvii, 363 p. |b ill. |c 24 cm. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Food |x Quality control. | |
| 650 | 0 | |a Food Handling. | |
| 650 | 0 | |a Nutrition. | |
| 906 | |a 7 |b cbc |c orignew |d 1 |e ecip |f 20 |g y-gencatlg | ||
| 910 | |a SCHK95 | ||
| 919 | |a 978-1-58716-028-8 | ||
| 925 | 0 | |a acquire |b 1 shelf copy |x policy default | |
| 955 | |e xh07 2008-12-22 to Dewey |f rf06 2009-07-09 Z-CipVer to BCCD | ||
| 999 | |c 6921 |d 6921 | ||