Food the chemistry of its components

Saved in:

Bibliographic Details
Main Author:	Coultate, T. P Tom P.
Corporate Author:	Royal Society of Chemistry (Great Britain)
Format:	Book
Published:	Cambridge Royal Society of Chemistry 2002
Edition:	4th ed
Series:	RSC paperbacks
Subjects:	Food > Composition Food > Analysis
Online Access:	Click Here to View Status and Holdings.
Tags:	Add Tag No Tags, Be the first to tag this record!

MARC


LEADER	00000n a2200000 a 4501
001	wils-311005
005	202393115030
020	#	#	\|a 0854046151
090	0	0	\|a TX551 \|b .C757 2002
100	1	#	\|a Coultate, T. P \|q Tom P.
245	1	1	\|a Food \|b the chemistry of its components \|c T.P. Coultate
250	#	#	\|a 4th ed
260	#	#	\|a Cambridge \|b Royal Society of Chemistry \|c 2002
300	#	#	\|a xi, 432 p. \|b ill. \|c 22 cm
490	1	#	\|a RSC paperbacks
500	#	#	\|a Previous ed.: 1996
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Food \|x Composition
650	#	0	\|a Food \|x Analysis
710	1	#	\|a Royal Society of Chemistry (Great Britain)
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=311005
964	#	#	\|c BOK \|d 01
040	#	#	\|a Shah Alam