| Record ID | marc_loc_2016/BooksAll.2016.part34.utf8:108750299:1082 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_2016/BooksAll.2016.part34.utf8:108750299:1082?format=raw |
LEADER: 01082cam a22003134a 4500
001 2007006957
003 DLC
005 20091103083333.0
008 070216s2007 flu b 001 0 eng
010 $a 2007006957
020 $a9780849393570 (hardcover : alk. paper)
035 $a(DNLM)101299600
040 $aDNLM/DLC$cDLC$dDLC
042 $apcc
050 00 $aTP456.C65$bF66 2007
060 10 $aQU 50$bF6861 2007
082 00 $a664/.062$222
245 00 $aFood colorants :$bchemical and functional properties /$ceditor, Carmen Socaciu.
260 $aBoca Raton :$bTaylor & Francis,$cc2007.
300 $a633 p. :$bill. ;$c25 cm.
440 0 $aChemical and functional properties of food components series
504 $aIncludes bibliographical references and index.
650 0 $aColoring matter in food.
650 0 $aColor of food.
650 0 $aFood additives$xSpecifications.
650 0 $aColoring matter.
650 12 $aFood Coloring Agents$xchemistry.
700 1 $aSocaciu, Carmen.
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip0711/2007006957.html