The Science of Food : An Introduction to Food Science Nutrition and Microbiology /
Enregistré dans:
| Auteurs principaux: | , |
|---|---|
| Format: | Livre |
| Langue: | anglais |
| Publié: |
Oxford :
Pergamon Press,
1990
|
| Édition: | 3.Edition |
| Tags: |
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MARC
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| 041 | 0 | |a eng | |
| 044 | |a uk | ||
| 080 | |a 641.1 |7 stu_us_auth*stu5833 | ||
| 100 | 1 | |a Gaman, P.M |4 aut | |
| 245 | 1 | |a The Science of Food : |b An Introduction to Food Science Nutrition and Microbiology / |c [aut.]Gaman,P.M., Sherrington,K.B | |
| 250 | |a 3.Edition | ||
| 260 | |a Oxford : |b Pergamon Press, |c 1990 | ||
| 300 | |a 269 s : |b Tab.,index | ||
| 700 | 1 | |a Sherrington, K.B |4 aut | |
| 996 | |b C90615 |c C*90615 |l CCXI |s P |a 0 |w stu20928_0001 | ||