| 000 | 01482nam a2200385 i 4500 | ||
|---|---|---|---|
| 005 | 20250919002803.0 | ||
| 008 | 150320s2013 nyua a001 0 eng | ||
| 020 |
_a9781626183537 _qpaperback _cRM304.43 |
||
| 020 |
_a1626183538 _qpaperback |
||
| 039 | 9 |
_a201505251634 _bathirah _c201505251633 _dathirah _c201505071145 _dzabidah _c201503201631 _dzabidah _y03-20-2015 _zzabidah |
|
| 040 |
_aDKDLA _bdan _cDKDLA _dUKM _erda |
||
| 090 | _aSF275.M56M535 | ||
| 090 |
_aSF275.M56 _bM535 |
||
| 245 | 0 | 0 |
_aMilk fat : _bcomposition, nutritional value and health implications / _cLinda B. Rudd, editor. |
| 264 | 1 |
_aNew York : _bNovinka, _c[2013]. |
|
| 264 | 4 | _c©2013. | |
| 300 |
_aix, 85 pages : _billustrations ; _c23 cm. |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_aunmediated _2rdamedia |
||
| 338 |
_avolume _2rdacarrier |
||
| 490 | 1 | _aFood science and technology | |
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 | _aMilkfat. | |
| 650 | 0 |
_aMilkfat _xComposition. |
|
| 700 | 1 |
_aRudd, Linda B., _eeditor. |
|
| 830 | 0 | _aFood science and technology | |
| 907 |
_a.b16100086 _b2019-11-12 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kSF275.M56M535 |
||
| 914 | _avtls003581517 | ||
| 990 | _aathirah | ||
| 991 | _aFakulti Sains dan Teknologi | ||
| 998 |
_at _b2015-07-03 _cm _da _feng _gnyu _y0 _z.b16100086 |
||
| 999 |
_c589064 _d589064 |
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