| 000 | 01417nam a2200349 a 4500 | ||
|---|---|---|---|
| 001 | 0000158082 | ||
| 005 | 20171002062808.0 | ||
| 006 | m u | ||
| 007 | cr cn||||||||| | ||
| 008 | 121016s2013 ne a sb 001 0 eng d | ||
| 020 | _z9780122423529 | ||
| 020 | _z9780080918099 (e-book) | ||
| 035 | _a(CaPaEBR)ebr10612162 | ||
| 035 | _a(OCoLC)815520901 | ||
| 040 |
_aCaPaEBR _cCaPaEBR |
||
| 050 | 1 | 4 |
_aTX531 _b.B56 2013eb |
| 245 | 0 | 0 |
_aBiochemistry of foods _h[electronic resource] / _cedited by N.A. Michael Eskin and Fereidoon Shahidi. |
| 250 | _a3rd ed. | ||
| 260 |
_aAmsterdam : _bElsevier/Academic Press, _c2013. |
||
| 300 |
_axvii, 565 p. : _bill. |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _apt. I. Biochemical changes in raw foods -- pt. II. Biochemistry of food processing -- pt. III. Biochemistry of food spoilage -- pt. IV. Biotechnology. | |
| 533 |
_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2011. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries. |
||
| 650 | 0 | _aFood. | |
| 650 | 0 | _aBiochemistry. | |
| 655 | 7 |
_aElectronic books. _2local |
|
| 700 | 1 |
_aEskin, N. A. M. _q(Neason Akivah Michael) |
|
| 700 | 1 | _aShahidi, Fereidoon. | |
| 710 | 2 | _aebrary, Inc. | |
| 856 | 4 | 0 |
_uhttp://site.ebrary.com/lib/daystar/Doc?id=10612162 _zAn electronic book accessible through the World Wide Web; click to view |
| 908 | _a170314 | ||
| 942 | 0 | 0 | _cEB |
| 999 |
_c147230 _d147230 |
||