000			02180cam a2200529M 4500
001			vtls003276921
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005			20200508124603.0
006			m d
007			cr |n|||||||||
008			181121s2017 sz ob 000 0 eng d
020			_a9783319570426 _q(electronic bk.)
020			_a3319570420 _q(electronic bk.)
020			_z9783319570419
020			_z3319570412
024	7		_a10.1007/978-3-319-57042-6 _2doi
035			_a1514260 _b(N$T)
035			_a(OCoLC)986604115 _z(OCoLC)985702375 _z(OCoLC)986809170 _z(OCoLC)992544845 _z(OCoLC)992889504
035			_a(OCoLC)ocn986604115
039		9	_y201811211512 _zshuhada
040			_aYDX _beng _cYDX _dN$T _dEBLCP _dGW5XE _dN$T _dOCLCF _dIDB _dUAB _dESU _dAZU _dUPM
049			_aMAIN
082	0	4	_a664/.06 _223
082	0	4	_a540
245	0	0	_aChemistry and hygiene of food additives _h[electronic resource] / _cPasqualina Laganà, Emanuela Avventuroso, Giovanni Romano, Maria Eufemia Gioffré, Paolo Patanè, Salvatore Parisi, Umberto Moscato, Santi Delia.
260			_aCham : _bSpringer, _c2017.
300			_a1 online resource.
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
347			_atext file _bPDF _2rda
490	1		_aSpringerBriefs in molecular science, Chemistry of foods
504			_aIncludes bibliographical references.
588	0		_aPrint version record.
590			_aMaster record variable field(s) change: 072
650		0	_aFood additives.
650		0	_aFood additives _xAnalysis.
655		4	_aElectronic books.
700	1		_aLaganà, Pasqualina, _eauthor.
700	1		_aAvventuroso, Emanuela, _eauthor.
700	1		_aRomano, Giovanni, _eauthor.
700	1		_aGioffré, Maria Eufemia, _eauthor.
700	1		_aPatanè, Paolo, _eauthor.
776	0	8	_cOriginal _z9783319570419 _z3319570412 _w(OCoLC)978290131
830		0	_aSpringerBriefs in molecular science. _pChemistry of foods.
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=1514260 _zAn electronic book accessible through the World Wide Web; click to view
999			_c77566 _d77566