000			02144nam a2200409 i 4500
001			0000177564
005			20171002064159.0
006			m o d
007			cr cn|||||||||
008			130705s2013 pauad ob 001 0 eng|d
020			_z9780857095121
020			_a9780857098689 (e-book)
035			_a(CaPaEBR)ebr10811733
040			_aCaPaEBR _beng _erda _epn _cCaPaEBR
050	1	4	_aQP144.F85 _bF86 2013eb
082	0	4	_a664
245	0	0	_aFunctional ingredients from algae for foods and nutraceuticals / _cedited by Hermina Dominguez.
264		1	_aPhiladelphia, PA : _bWoodhead Pub., _c2013.
300			_a1 online resource (765 pages) : _billustrations.
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
490	1		_aWoodhead Publishing series in food science, technology and nutrition, _x2042-8049 ; _vnumber 256
504			_aIncludes bibliographical references and index.
505	0		_apart I. Structure and occurrence of the major algal components -- part II. Biological properties of algae and algal components -- part III. Extraction of bioactive components from algae -- part IV. Applications of algae and algal components in foods, functional foods and nutraceuticals.
588			_aDescription based on print version record.
590			_aElectronic reproduction. Palo Alto, Calif. : ebrary, 2013. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.
650		0	_aFunctional foods.
650		0	_aAlgae as food.
655		0	_aElectronic books.
700	1		_aDominguez, Hermina.
776	0	8	_iPrint version: _tFunctional ingredients from algae for foods and nutraceuticals. _dPhiladelphia, PA : Woodhead Pub., 2013 _hxxix, 734 pages _kWoodhead Publishing series in food science, technology and nutrition ; number 256 _x2042-8049 ; _z9780857095121 _w(DLC)17802510
797	2		_aebrary.
830		0	_aWoodhead Publishing in food science, technology, and nutrition ; _vno. 256.
856	4	0	_uhttp://site.ebrary.com/lib/daystar/Doc?id=10811733 _zAn electronic book accessible through the World Wide Web; click to view
908			_a170314
942	0	0	_cEB
999			_c166704 _d166704