000			01716pam a22003614a 4500
005			20250914135736.0
008			050406s2005 xxua bf 001 0 eng
020			_a0471721875 (set) _cRM1,045.00
020			_a0471663786 _cRM522.50 (vol.1)
020			_a0471718173 _cRM522.50 (vol.2)
039		9	_a200505251325 _bhafsah _c200505111105 _dhamka _c200504231231 _djamil _c200504231010 _djamil _y04-06-2005 _zzakir
090			_aTX545.H36
090			_aTX545
245	0	0	_aHandbook of food analytical chemistry / _cedited By Ronald E. Wrolstad ... [et al.]
260			_aHoboken, N.J. : _bJohn Wiley, _c2005
300			_a2 v. : _bill. ; _c29 cm.
500			_aCompanion to: Handbook of food analytical chemistry : pigments, colorants, flavors, textures, and bioactive food components
504			_aIncludes bibliographical references and index
505	0		_gvol. 1. _tPigments, colorants, flavors, texture, and bioactive food components - _gvol. 2. _tWater, proteins, enzymes, lipids, and carbohydrates
650		0	_aFood _xAnalysis _vHandbooks, manuals, etc.
700	1		_aWrolstad, Ronald E.
740	0		_aPigments, colorants, flavors, texture, and bioactive food components ; _vvol. 1
740	0		_aWater, proteins, enzymes, lipids, and carbohydrates ; _vvol. 2
856	4	2	_3Publisher description _uhttp://www.loc.gov/catdir/description/wiley042/2004013225.html
856	4	1	_3Table of contents _uhttp://www.loc.gov/catdir/toc/wiley041/2004013225.html
907			_a.b13504617 _b2021-05-28 _c2019-11-12
942			_c01 _n0 _kTX545.H36
914			_avtls003302802
990			_ajj
991			_aProgram Sains Makanan dan Pemakanan
998			_at _b2005-06-04 _cm _da _feng _gxxu _y0 _z.b13504617
999			_c349671 _d349671