机读格式显示(MARC)

• 000 01429cam 2200337 a 4500

• 000 1000083300

• 001 0000306952

• 005 20070613172622.0

• 008 850715s1986 enka b 001 0 eng

• 010 __ |a 85016057 //r89

• 020 __ |a 0853343985 : |c CNY157.50

• 040 __ |d OCoLC |c SCT

• 050 0_ |a TX531 |b .I58 1986

• 082 0_ |a 664 |2 19

• 090 __ |a TS201.2/IFC-2

• 093 __ |a TS201.2 |2 4

• 099 __ |a CAL 022000683347

• 245 00 |a Interactions of food components / |c edited by G.G. Birch and M.G. Lindley.

• 260 __ |a London ; |a New York : |b Elsevier Applied Science Publishers ; |a New York, NY, USA : |b Sole distributor in the USA and Canada, Elsevier Science Pub. Co., |c c1986.

• 300 __ |a xi, 343 p. : |b ill. ; |c 23 cm.

• 500 __ |a "An industry university co-operation symposium organised under the auspices of the National College of Food Technology, Department of Food Technology, University of Reading, 2-4 April 1985."

• 504 __ |a Includes bibliographical references and index.

• 650 _0 |a Food |x Analysis.

• 650 _0 |a Food industry and trade.

• 700 1_ |a Birch, G. G. |q (Gordon Gerard)

• 700 1_ |a Lindley, M. G.

• 710 2_ |a National College of Food Technology. |b Dept. of Food Technology.

• 901 __022007002009

• 905 __ |a CAU |f TS201.2/IFC-2 |b E0216097(or.)

• 907 __ |a CAU |f TS201.2/IFC-2 |b E0216097(or.)

• 999 __ |t C |A gypx |a 20070425 10:51:18 |I wzhlc |i 20070613 17:26:22 |G wzhlc |g 20070613 17:26:2