机读格式显示(MARC)

• 000 01322cam a2200373 a 4500

• 000 1000105367

• 001 0000328100

• 005 20091016140924.0

• 008 070917s2008 enka b 001 0 eng

• 010 __ |a 2007038437

• 020 __ |a 1405158751 (hardback : alk. paper)

• 020 __ |a 9781405158756 (hardback : alk. paper) : |c CNY1769.00

• 040 __ |a DLC |c DLC |d BAKER |d BTCTA |d YDXCP |d BWKUK |d BWK |d BWX |d DLC

• 050 00 |a TX545 |b .B56 2008

• 082 00 |a 664/.07 |2 22

• 090 __ |a TS207/BCF

• 093 __ |a TS207 |2 4

• 099 __ |a CAL 022008167646

• 245 00 |a Bioactive compounds in foods / |c edited by John Gilbert, Hamide Z. Senyuva.

• 260 __ |a Oxford : |b Blackwell Pub., |c 2008.

• 300 __ |a xvi, 409 p. : |b ill. ; |c 26 cm.

• 504 __ |a Includes bibliographical references and index.

• 530 __ |a Also available online.

• 650 _0 |a Food contamination.

• 650 _0 |a Bioactive compounds |x Effect of temperature on.

• 650 _0 |a Food |x Analysis.

• 650 _0 |a Food |x Toxicology.

• 700 1_ |a Gilbert, John.

• 700 1_ |a Senyuva, Hamide Z.

• 856 41 |3 Table of contents only |u http://www.loc.gov/catdir/enhancements/fy0806/2007038437-t.html

• 901 __022009002265

• 905 __ |a CAU |f TS207/BCF |b W0082979(or.)

• 907 __ |a CAU |f TS207/BCF |b W0082979(or.)

• 999 __ |I wzhlc |i 20091016 14:09:24 |G wzhlc |g 20091016 14:10:2