| 000 | 00826cam a22002774a 4500 | ||
|---|---|---|---|
| 001 | 11882698 | ||
| 003 | BD-DhUL | ||
| 005 | 20150903100339.0 | ||
| 008 | 000106s2000 mdua b 001 0 eng | ||
| 010 | _a 00020858 | ||
| 020 | _a0834212617 | ||
| 040 |
_aDLC _cDLC _dDLC _dBD-DhUL |
||
| 042 | _apcc | ||
| 050 | 0 | 0 |
_aRM217 _b.S284 2000 |
| 082 | 0 | 0 |
_a613.2 _221 _bSCE |
| 100 | 1 |
_aSchmidl, Mary Katherine, _d1951- |
|
| 245 | 1 | 0 |
_aEssentials of functional foods / _cMary K. Schmidl, Theodore P. Labuza. |
| 260 |
_aGaithersburg, Md : _bAspen, _c2000. |
||
| 300 |
_axv, 395 p. : _bill. ; _c26 cm. |
||
| 365 |
_aEURO _b199.99 |
||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 | _aFunctional foods. | |
| 650 | 0 | _aFood industry and trade. | |
| 700 | 1 |
_aLabuza, Theodore Peter, _d1940- |
|
| 942 |
_2ddc _cBK |
||
| 999 |
_c41545 _d41545 |
||