机读格式显示(MARC)

• 000 00846cam a2200253 a 4500

• 001 0000438911

• 005 20150512144300.0

• 008 140224s2014 nyua b 001 0 eng d

• 020 __ |a 9781493907601 : |c CNY442.00

• 020 __ |a 9781493907618 (eBook)

• 040 __ |a BTCTA |b eng |c BTCTA |d CCX |d YDXCP |d OCLCF |d LMR |d MNY |d ZLM |d OCT

• 090 __ |a TS207.3/CJN/ED-11

• 093 __ |a TS207.3 |2 5

• 099 __ |a CAL 022015013577

• 100 1_ |a Coupland, John N.

• 245 13 |a An introduction to the physical chemistry of food / |c John N. Coupland.

• 246 30 |a Physical chemistry of food

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

• 300 __ |a xiii, 182 p. : |b ill. (some col.) ; |c 27 cm.

• 490 0_ |a Food science text series

• 504 __ |a Includes bibliographical references and index.

• 650 _0 |a Food |x Analysis.

• 650 _0 |a Food |x Composition.

• 920 __ |a 211180 |z 2