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| 005 | 20250918232622.0 | ||
| 008 | 131121s2013 enka b 001 0 eng d | ||
| 020 |
_a9780122423529 (hbk.) _cRM404.46 |
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| 020 | _a0122423526 | ||
| 039 | 9 |
_a201507061029 _bruzini _c201505131219 _dfida _c201503060911 _dlatihan _c201312090918 _drosli _y11-21-2013 _zmazarita |
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| 040 |
_aStDuBDS _beng _cCUD _dOCLCO _dPHADU _dMEAUC _dBTCTA _dBAKER _dYDXCP _dBDX _dUKM _erda |
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| 090 | _aTX531.E85 2013 | ||
| 090 |
_aTX531 _b.E85 2013 |
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| 090 |
_aTX531 _b.BB615 2013 9 |
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| 245 | 0 | 0 |
_aBiochemistry of foods / _cby N.A. Michael Eskin, Fereidoon Shahidi. |
| 250 | _a3rd ed. | ||
| 264 | 1 |
_aOxford : _bAcademic, _c2013. |
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| 264 | 4 | _c2013. | |
| 300 |
_axiii, 688 pages: _billustrations ; _c24 cm. |
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| 336 |
_atext _2rdacontent |
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| 337 |
_aunmediated _2rdamedia |
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| 338 |
_avolume _2rdacarrier |
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| 500 | _aPrevious ed.: 1990. | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aPt.1. Biochemical Changes in Raw Foods -- Pt.2. Biochemistry of Food Processing -- Pt.3. Biochemistry of Food Spoilage -- Pt.4. Biotechnology. | |
| 526 | _aBuku bacaan asas fakulti | ||
| 650 | 0 | _aFood. | |
| 650 | 0 | _aBiochemistry. | |
| 700 | 1 |
_aEskin, N. A. M. _q(Neason Akivah Michael) _eeditor |
|
| 700 | 1 |
_aShahidi, Fereidoon, _d1951- _eeditor |
|
| 907 |
_a.b15774417 _b2019-11-12 _c2019-11-12 |
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| 942 |
_c01 _n0 _kTX531.E85 2013 |
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| 914 | _avtls003545215 | ||
| 990 | _ark4 | ||
| 991 | _aFakulti Sains dan Teknologi | ||
| 991 | _aProgram Sains Pemakanan, Pusat Pengajian Sains Jagaan Kesihatan, Fakulti Sains Kesihatan, KKL | ||
| 998 |
_ad _at _b2013-08-11 _cm _da _feng _genk _y0 _z.b15774417 |
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| 999 |
_c557587 _d557587 |
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