机读格式显示(MARC)

• 000 01002cam a2200325 a 4500

• 001 0000425641

• 005 20161108142400.0

• 008 131023s2014 nyua b 001 0 eng

• 010 __ |a 2013953293

• 020 __ |a 9781461491378 (pbk. : acid-free paper) : |c CNY553.00

• 020 __ |a 9781461491385 (e-ISBN)

• 040 __ |a DLC |b eng |e rda |c DLC |d DLC

• 042 __ |a pcc

• 050 00 |a TX531 |b .V33 2013

• 082 00 |a 664/.07 |2 23

• 090 __ |a TS20/VV/(4)/ED-11

• 093 __ |a TS20 |2 5

• 099 __ |a CAL 022014058380

• 100 1_ |a Vaclavik, Vickie.

• 245 10 |a Essentials of food science / |c Vickie A. Vaclavik, Elizabeth W. Christian.

• 250 __ |a 4th ed.

• 260 __ |a New York : |b Springer, |c c2014.

• 300 __ |a xxiv, 495 p. : |b ill. (some col.) ; |c 26 cm.

• 490

• 504 0_ |a Food science text series

• 650

• 650 __ |a Includes bibliographical references and index.

• 650 _0 |a Food |x Analysis.

• 700

• 920 _0 |a Food |x Composition.