| 000 | 01233cam a22003374a 4500 | ||
|---|---|---|---|
| 005 | 20250914131748.0 | ||
| 008 | 031120s2002 xxua b 001 0 eng | ||
| 010 | _a2002-022727 | ||
| 020 |
_a0841237654 (alk. paper) _cRM542.70 |
||
| 039 | 9 |
_a200401061524 _bnuri _c200312181156 _djamil _y11-20-2003 _zzakir |
|
| 090 | _aTP372.5.B564 | ||
| 090 | _aTP372.5 | ||
| 245 | 0 | 0 |
_aBioactive compounds in foods : _beffects of processing and storage / _cTung-Ching Lee, Chi-Tang Ho, editors |
| 260 |
_aWashington, D.C. : _bAmerican Chemical Society, _c2002 |
||
| 300 |
_axi, 260 p. : _bill. ; _c24 cm. |
||
| 440 | 0 |
_aACS symposium series ; _v816 |
|
| 504 | _aIncludes bibliographical references and index | ||
| 650 | 0 |
_aFood _xAnalysis |
|
| 650 | 0 |
_aBioactive compounds _xEffect of temperature on |
|
| 650 | 0 | _aFood industry and trade | |
| 700 | 1 |
_aLee, Tung Ching, _d1941- |
|
| 700 | 1 |
_aHo, Chi-Tang, _d1944- |
|
| 856 | 4 | 1 |
_3Table of contents _uhttp://www.loc.gov/catdir/toc/fy032/2002022727.html |
| 907 |
_a.b13301974 _b2021-05-28 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kTP372.5.B564 |
||
| 914 | _avtls000344966 | ||
| 990 | _ajj | ||
| 991 | _aProgram Kimia | ||
| 998 |
_at _b2003-07-11 _cm _da _feng _gxxu _y0 _z.b13301974 |
||
| 999 |
_c329651 _d329651 |
||