Record ID | marc_loc_2016/BooksAll.2016.part41.utf8:121583650:975 |
Source | Library of Congress |
Download Link | /show-records/marc_loc_2016/BooksAll.2016.part41.utf8:121583650:975?format=raw |
LEADER: 00975cam a22003017a 4500
001 2013934507
003 DLC
005 20150616081536.0
008 130304s2013 nyua b 001 0 eng d
010 $a 2013934507
016 7 $a016437345$2Uk
020 $a9781626183438
020 $a1626183430
035 $a(OCoLC)ocn828485300
040 $aBTCTA$beng$cBTCTA$dYDXCP$dUKMGB$dUOH$dDLC
042 $alccopycat
050 00 $aQK898.G49$bG576 2013
082 00 $a613.2/82$223
245 00 $aGluten :$bsources, composition and health effects /$cDane B. Walter, editor.
260 $aNew York :$bNova Biomedical,$cc2013.
300 $axi, 167 p. :$bill. ;$c27 cm.
490 1 $aFood science and technology
490 0 $aNutrition and diet research progress
504 $aIncludes bibliographical references and index.
650 0 $aGluten.
650 0 $aGluten$xHealth aspects.
700 1 $aWalter, Dane B.
830 0 $aFood science and technology series (Nova Science Publishers)