| Record ID | marc_columbia/Columbia-extract-20221130-024.mrc:176130447:917 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-024.mrc:176130447:917?format=raw |
LEADER: 00917cam a22002775i 4500
001 11863210
005 20160516122554.0
008 151029s2016 nyua 000 0 eng d
020 $a1634841506$qhardcover
020 $a9781634841504$qhardcover
024 $a99966837968
035 $a(OCoLC)ocn927383491
035 $a(OCoLC)927383491
035 $a(NNC)11863210
040 $aNhCcYBP$beng$erda$cNhCcYBP
060 4 $aQV 65
245 00 $aTannins :$bbiochemistry, food sources and nutritional properties /$cCheryl Anne Combs, editor.
264 1 $aNew York :$bNova Publishers,$c[2016]
300 $ax, 190 pages :$billustrations ;$c23 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aBiochemistry research trends
700 1 $aCombs, Cheryl Anne,$eeditor.
830 0 $aBiochemistry research trends series.
852 80 $boff,sci$h16APR$i63210