| 000 | 01621nam a22003975i 4500 | ||
|---|---|---|---|
| 001 | vtls003275081 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200508125048.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 180116s2016 xxu| s |||| 0|eng d | ||
| 020 |
_a9781489976628 _9978-1-4899-7662-8 |
||
| 035 | _a(DE-He213)978-1-4899-7662-8 | ||
| 039 | 9 |
_a201801161543 _bshuhada _y201712271712 _zshuhada |
|
| 082 | 0 | 4 |
_a641.3 _223 |
| 082 | 0 | 4 |
_a664 _223 |
| 245 | 1 | 0 |
_aFunctional properties of traditional foods _h[electronic resource] / _cedited by Kristberg Kristbergsson, Semih Ötles. |
| 264 | 1 |
_aBoston, MA : _bSpringer US : _bImprint: Springer, _c2016. |
|
| 300 |
_axxvii, 384 p. 69 illus., 34 illus. in color. _bonline resource. |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_acomputer _2rdamedia |
||
| 338 |
_aonline resource _2rdacarrier |
||
| 347 |
_atext file _bPDF _2rda |
||
| 490 | 1 |
_aIntegrating Food Science and Engineering Knowledge Into the Food Chain ; _v12 |
|
| 650 | 0 | _aChemistry. | |
| 650 | 0 |
_aFood _xBiotechnology. _926672 |
|
| 650 | 0 | _aNutrition. | |
| 650 | 0 | _aMicrobiology. | |
| 700 | 1 | _aKristbergsson, Kristberg. | |
| 700 | 1 |
_aÖtles, Semih. _959914 |
|
| 710 | 2 | _aSpringerLink (Online service) | |
| 773 | 0 | _tSpringer eBooks | |
| 776 | 0 | 8 |
_iPrinted edition: _z9781489976604 |
| 830 | 0 |
_aIntegrating Food Science and Engineering Knowledge Into the Food Chain ; _v12 |
|
| 856 | 4 | 0 |
_uhttps://ezproxy.taylors.edu.my/login?url=https://link.springer.com/book/10.1007/978-1-4899-7662-8 _zAn electronic book accessible through the World Wide Web; click to view |
| 999 | _c162207 | ||