| 000 | 00950nam a2200289 a 4500 | ||
|---|---|---|---|
| 005 | 20250914065009.0 | ||
| 008 | 981208s1992 xxu 00 eng | ||
| 020 | _a0824786939 | ||
| 039 | 9 |
_y08-18-1999 _zload |
|
| 040 | _aUKM | ||
| 090 |
_aTP372.5 _b.P495 |
||
| 245 | 1 | 0 |
_aPhysical chemistry of foods _c/ edited by Henry G. Schwartzberg, Richard W. Hartel |
| 260 |
_aNew York _bMarcel Dekker _c1992 |
||
| 300 | _axii, 747 p. : ill. ; 24 cm. | ||
| 440 | _aIFT basic symposium series | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 590 | _a1 | ||
| 650 |
_aFood _xComposition _xCongresses |
||
| 700 | 1 | _aSchwartzberg, Henry G., 1925- | |
| 700 | 1 | _aHartel, Richard W., 1951- | |
| 907 |
_a.b11771483 _b2021-03-24 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kTP372.5 .P495 |
||
| 914 | _avtls000183354 | ||
| 991 | _aFakulti Sains Fizik dan Gunaan | ||
| 998 |
_at _b1999-05-08 _cm _da _feng _gxxu _y0 _z.b11771483 |
||
| 999 |
_c178763 _d178763 |
||