机读格式显示(MARC)

• 000 00854cam 2200265 a 4500

• 000 1000012032

• 001 0000284445

• 005 20060511095427.0

• 008 19911010s1981 enka b 00000 eng r

• 020 __ |c 4.00

• 040 __ |a CAU |c CAU

• 090 __ |a TS201.2/EC

• 093 __ |a TS201.2 |2 4

• 099 __ |a CAL 022000334729

• 245 00 |a Maillard reactions in food : |b chemical, physiological and technological aspects / |c ed. by C. Eriksson.

• 260 __ |a Oxford : |b Pergamon, |c 1981.

• 300 __ |a 501 p. : |b ill.

• 440 _0 |a Progress in food and nutrition science ; |v v. 5, no. 1-6

• 504 __ |a Includes bibliographies.

• 650 _0 |a Food industry and trade.

• 700 1_ |a Eriksson, C.

• 901 __022006006292

• 905 __ |a CAU |f TS201.2/EC |b 47359

• 907 __ |a CAU |f TS201.2/EC |b 47359

• 999 __ |t E |A xy1 |a 20060511 09:53:40 |G unknown |g 19980101 |I xy1 |i 20060511 09:54:3