| 000 | 01141cam a22003014a 4500 | ||
|---|---|---|---|
| 001 | 13990333 | ||
| 003 | OSt | ||
| 005 | 20210705055559.0 | ||
| 008 | 050603s2006 flua b 001 0 eng | ||
| 010 | _a 2005049926 | ||
| 020 | _a1574448048 (hc : alk. paper) | ||
| 040 |
_aDLC _cDLC _dDLC |
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| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX553.V5 _bB358 2006 |
| 082 | 0 | 0 |
_a613.2/85 _222 |
| 100 | 1 | _aBall, G. F. M. | |
| 245 | 1 | 0 |
_aVitamins in foods : _banalysis, bioavailability, and stability / _cGeorge F.M. Ball. |
| 260 |
_aBoca Raton, FL : _bTaylor & Francis, _c2006. |
||
| 300 |
_a785 p. : _bill. ; _c24 cm. |
||
| 490 | 1 |
_aFood science and technology ; _v156 |
|
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 |
_aFood _xVitamin content. |
|
| 830 | 0 |
_aFood science and technology (Taylor & Francis) ; _v156. |
|
| 856 | 4 | 2 |
_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy0648/2005049926-d.html |
| 906 |
_a7 _bcbc _corignew _d1 _eocip _f20 _gy-gencatlg |
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| 942 |
_2lcc _cBK |
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| 999 |
_c42964 _d42964 |
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