| 000 | 00917 am a2200289 a 4500 | ||
|---|---|---|---|
| 005 | 20250930114811.0 | ||
| 008 | 030717s2002 xxka 000 0 eng | ||
| 010 | _a2003-447565 | ||
| 020 |
_a0854045813 _cRM328.19 |
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| 039 | 9 |
_a200309021106 _bhayat _c200308011207 _ddin _y07-17-2003 _zzakir |
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| 090 | _aTP372.55.M35F394 | ||
| 090 | _aTP372.55 | ||
| 100 | 1 | _aFayle, S. E. | |
| 245 | 1 | 4 |
_aThe Maillard reaction / _cS.E. Fayle, J.A. Gerrard |
| 260 |
_aCambridge : _bRoyal Society of Chemistry, _c2002 |
||
| 300 |
_a120 p. ; _c24 cm. |
||
| 440 | 0 | _aRSC food analysis monographs | |
| 650 | 0 |
_aMaillard reaction _962904 |
|
| 650 | 0 |
_aFood _xAnalysis |
|
| 700 | 1 | _aGerrard, Juliet A. | |
| 907 |
_a.b13223471 _b2020-10-15 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kTP372.55.M35F394 |
||
| 914 | _avtls000336574 | ||
| 991 | _aProgram Oleokimia | ||
| 998 |
_at _b2003-04-07 _cm _da _feng _gxxk _y0 _z.b13223471 |
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| 999 |
_c321893 _d321893 |
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