| 000 | 00949cam a2200277 i 4500 | ||
|---|---|---|---|
| 001 | 21100280 | ||
| 003 | OSt | ||
| 005 | 20250909090921.0 | ||
| 008 | 190724s2020 enka b 001 0 eng | ||
| 010 | _a 2019946820 | ||
| 020 |
_a9780128094341 _q(paperback) |
||
| 035 | _a21100280 | ||
| 040 | _aSEKU | ||
| 050 | 0 | 0 |
_aTX545 _b.Z44 2020 |
| 100 | 1 |
_aZeece, Michael, _eauthor. |
|
| 245 | 1 | 0 |
_aIntroduction to the chemistry of food / _cMichael Zeece, Professor Emeritus, Department of Food Science, University of Nebraska, Lincoln, Nebraska, United States. |
| 264 | 1 |
_aLondon [England] ; _aSan Diego, CA : _bAcademic Press, _c[2020] |
|
| 300 |
_axi, 418 pages : _billustrations ; _c23 cm |
||
| 336 |
_atext _btxt _2rdacontent |
||
| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 |
_aFood _xAnalysis. |
|
| 650 | 0 |
_aFood _xComposition. |
|
| 942 |
_2lcc _cGEN |
||
| 999 |
_c18610 _d18610 |
||