| Record ID | marc_records_scriblio_net/part27.dat:103580771:720 |
| Source | Scriblio |
| Download Link | /show-records/marc_records_scriblio_net/part27.dat:103580771:720?format=raw |
LEADER: 00720cam 2200229 a 4500
001 98072141
003 DLC
005 19980918174019.7
008 980508s1998 mnua b 001 0 eng
010 $a 98072141
020 $a0913250996
040 $aDLC$cDLC$dDLC
050 00 $aTX557$b.I56 1998
082 00 $a664/.7$221
245 00 $aInteractions--the keys to cereal quality /$cedited by Rob J. Hamer and R. Carl Hoseney.
260 $aSt. Paul, Minn. :$bAmerican Association of Cereal Chemists,$cc1998.
300 $aix, 173 p. :$bill. ;$c24 cm.
504 $aIncludes bibliographical references and index.
650 0 $aGrain$xAnalysis.
650 0 $aCereal products.
700 1 $aHamer, Rob J.
700 1 $aHoseney, R. Carl