| Record ID | marc_loc_updates/v36.i04.records.utf8:15626900:1430 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v36.i04.records.utf8:15626900:1430?format=raw |
LEADER: 01430cam a22004094a 4500
001 2007007718
003 DLC
005 20080128091217.0
008 070222s2008 flua b 001 0 eng
010 $a 2007007718
016 7 $a101299945$2DNLM
020 $a9780849372612 (alk. paper)
020 $a0849372615 (alk. paper)
035 $a(OCoLC)ocm85485064
035 $a(OCoLC)85485064
040 $aDNLM/DLC$cDLC$dNLM$dBAKER$dBTCTA$dC#P$dYDXCP$dDLC
042 $apcc
050 00 $aQP752.F35$bF38 2008
060 10 $aW1$bFO509P v.170 2008
060 10 $aQU 90$bF254 2008
082 00 $a612.3/97$222
245 00 $aFatty acids in foods and their health implications /$cedited by Ching Kuang Chow.
250 $a3rd ed.
260 $aBoca Raton :$bCRC Press,$cc2008.
300 $a1281 p. :$bill. ;$c27 cm.
490 1 $aFood science and technology
504 $aIncludes bibliographical references and index.
650 0 $aFatty acids in human nutrition.
650 0 $aFood$xFat content.
650 0 $aFatty acids$xHealth aspects.
650 12 $aFatty Acids.
650 22 $aDietary Fats.
650 22 $aNutrition Physiology.
700 1 $aChow, Ching Kuang,$d1940-
830 0 $aFood science and technology (Taylor & Francis)
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip0711/2007007718.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0808/2007007718-d.html