| Record ID | marc_loc_updates/v36.i39.records.utf8:3933025:1612 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v36.i39.records.utf8:3933025:1612?format=raw |
LEADER: 01612cam a2200421 a 4500
001 2006025184
003 DLC
005 20080923141119.0
008 060802s2007 njua bf 001 0 eng
010 $a 2006025184
015 $aGBA6A2205$2bnb
015 $aGBA6A5999$2bnb
015 $aGBA6A6000$2bnb
016 7 $a013618631$2Uk
016 7 $a013629340$2Uk
016 7 $a013629341$2Uk
020 $a9780470049648 (set)
020 $a0470049642 (set)
020 $a9780470125243
020 $a0470125241
020 $a9780470125250
020 $a047012525X
035 $a(OCoLC)70836754
035 $a(OCoLC)ocm70836754
040 $aDLC$cDLC$dBAKER$dUKM$dBTCTA$dC#P$dYDXCP$dAGL$dCDX$dDLC
050 00 $aTP370.4$b.H375 2007
070 0 $aTP370.4$b.H375 2007
082 00 $a664$222
245 00 $aHandbook of food products manufacturing /$cedited by Y.H. Hui ; associate editors, R.C. Chandan ... [et al.].
260 $aHoboken, N.J. :$bWiley-Interscience,$cc2007.
300 $a2 v :$bill. ;$c26 cm.
504 $aIncludes bibliographical references and indexes.
505 0 $av. 1. Principles, bakery, beverages, cereals, cheese, confectionary, fats, fruits, and functional foods -- v. 2. Health, meat, milk, poultry, seafood, and vegetables.
650 0 $aFood industry and trade$vHandbooks, manuals, etc.
650 0 $aFood$xComposition$vHandbooks, manuals, etc.
700 1 $aHui, Y. H.$q(Yiu H.)
856 41 $3Table of contents only$uhttp://www.loc.gov/catdir/toc/ecip0618/2006025184.html
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0739/2006025184-d.html