| Record ID | wfm_bk_marc/wfm_bk_marc:417502318:1280 |
| Source | Buffalo State College |
| Download Link | /show-records/wfm_bk_marc/wfm_bk_marc:417502318:1280?format=raw |
LEADER: 01280cam 2200313Ia 45x0
001 BSC01-000430901
005 20050808121900.0
007 cr cnu---unuuu
008 040830s2003 flua b 001 0 eng
020 $a1587160765 (electronic bk.)
035 $a(OCoLC)56389959
040 $aYBM$cYBM
049 $aYBMM
100 1 $aDelgado-Vargas, Francisco.
245 10 $aNatural colorants for food and nutraceutical uses$h[electronic resource] /$cFrancisco Delgado-Vargas, Octavio Paredes-L©đpez.
260 $aBoca Raton :$bCRC Press,$cc2003.
300 $a344 p. :$bill. ;$c25 cm.
490 1 $aFood science and technology
504 $aIncludes bibliographical references and index.
533 $aElectronic reproduction.$nSystem requirements: Adobe Acrobat Reader.$nAvailable via the World Wide Web.$nAccess restricted to users at licensed institutions.
650 0 $aElectronic books
650 0 $aColoring matter in food.
650 0 $aPigments.
710 2 $aFoodnetbase
700 1 $aParedes-Lopez, Octavio.
830 0 $aFood science and technology (CRC Press)
856 40 $uhttp://proxy.buffalostate.edu:2048/login?url=http://www.foodnetbase.com/ejournals/books/book%5Fsummary/summary.asp?id=1078$4Suppress copyright
852 0 $aBSC$bBSCMN$cNET
994 $aX0$bYBM