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| 001 | vtls003249924 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200508124752.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 121224s2012 ii a o 000 0 eng d | ||
| 020 | _a9788132323969 (electronic bk.) | ||
| 020 | _a8132323963 (electronic bk.) | ||
| 035 | _a(OCoLC)793324911 | ||
| 035 | _a(OCoLC)ocn793324911 | ||
| 039 | 9 |
_y201212241420 _zshuhada |
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| 082 | 0 | 4 |
_a641.1 _223 |
| 100 | 1 | _aBedford, Laurice. | |
| 245 | 1 | 0 |
_aImportant chemical components, biochemical components & food chemistry _h[electronic resource] / _cLaurice Bedford. |
| 250 | _a1st ed. | ||
| 260 |
_aDelhi, [India] : _bLibrary Press, _c2012. |
||
| 300 |
_a1 online resource : _bill. |
||
| 500 | _aTitle from cover. | ||
| 650 | 0 |
_aFood _xComposition. _924774 |
|
| 650 | 0 | _aBiochemistry. | |
| 650 | 0 | _aElectronic books. | |
| 856 | 4 | 0 |
_uhttps://ezproxy.taylors.edu.my/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=448914 _zAccessible through the World Wide Web; click to view |
| 999 |
_c153380 _d153380 |
||