| Record ID | harvard_bibliographic_metadata/ab.bib.12.20150123.full.mrc:687363342:1055 |
| Source | harvard_bibliographic_metadata |
| Download Link | /show-records/harvard_bibliographic_metadata/ab.bib.12.20150123.full.mrc:687363342:1055?format=raw |
LEADER: 01055cam a2200301Ma 4500
001 012809353-6
005 20110722094427.0
008 110412s2011 fr ac g b 001 0cfre d
020 $a9782311002904 (pbk.)
020 $a2311002902 (pbk.)
035 0 $aocn713182948
040 $aAUXAM$cAUXAM$dTZT
082 14 $a540$21
100 1 $aMazliak, P.
245 10 $aParmentier, Chaptal, Chevreul :$btrois grands pionniers de la chimie alimentaire /$cPaul Mazliak.
260 $aParis :$bVuibert,$cc2011.
300 $av, 186 p. :$bill., ports. ;$c24 cm.
490 1 $aCulture scientifique
504 $aIncludes bibliographical references (p. [181]-182) and index.
600 10 $aParmentier, Antoine Augustin,$d1737-1813.
600 10 $aChaptal, Jean-Antoine-Claude,$ccomte de Chanteloup,$d1756-1832.
600 10 $aChevreul, M. E.$q(Michel Eugène),$d1786-1889.
650 0 $aNutritionists$zFrance$vBiography.
650 0 $aFood$xAnalysis.
650 0 $aFood$xComposition.
830 0 $aCollection "Culture scientifique."
988 $a20110617
906 $0OCLC