| Record ID | marc_oregon_summit_records/catalog_files/osu_bibs.mrc:1122275445:1489 |
| Source | Oregon Libraries |
| Download Link | /show-records/marc_oregon_summit_records/catalog_files/osu_bibs.mrc:1122275445:1489?format=raw |
LEADER: 01489cam a2200349Ia 4500
001 37784696
003 OR
008 971015s1997 enka b 101 0 eng d
020 $a0854047425
035 $a11057956
040 $aEUN$cEUN$dGZM$dWAU
049 $aOREU
090 $aQP702.S75$bS731 1997
090 $aQP702.S75$bS731 1997
245 00 $aStarch :$bstructure and functionality /$cedited by P.J. Frazier, P. Richmond, A.M. Donald.
260 $aCambridge, UK :$bRoyal Society of Chemistry,$cc1997.
300 $axii, 277 p. :$bill. ;$c24 cm.
490 1 $aSpecial publication ;$vno. 205.
500 $a"The proceedings of an International Conference sponsored by the Food Chemistry Group of the Royal Society of Chemistry in association with the Institute of Food Science and Technology Research Subject Group held at the University of Cambridge, UK, 15-17 April 1996"--T.p. verso.
504 $aIncludes bibliographical references and index.
650 0 $aStarch$xCongresses.
700 1 $aDonald, A. M.$q(Athene Margaret),$d1953-
700 1 $aFrazier, P. J.
700 1 $aRichmond, P.
710 2 $aRoyal Society of Chemistry (Great Britain).$bFood Chemistry Group.
710 2 $aInstitute of Food Science and Technology (U.K.)
830 0 $aSpecial publication (Royal Society of Chemistry (Great Britain)) ;$vno. 205.
907 $a.b19599250$bvge $c-
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