| 000 | 00693cam a2200205 i 4500 | ||
|---|---|---|---|
| 020 | _a9781466511750 (hardback) | ||
| 040 |
_aDLC _cDLC |
||
| 084 |
_aSCI013050 _aSCI013060 _aTEC012000 |
||
| 100 | 1 | _aRitzoulis, Christos. | |
| 245 | 1 | 0 | _aIntroduction to the physical chemistry of foods |
| 260 |
_aBoca Raton, FL : _bTaylor & Francis, _c[2013] |
||
| 650 | 0 | _apublic health | |
| 650 | 0 | _aFood | |
| 650 | 0 | _aChemistry, Technical. | |
| 650 | 7 | _aSCIENCE / Chemistry / Physical & Theoretical | |
| 650 | 7 | _aSCIENCE / Chemistry / Industrial & Technical | |
| 650 | 7 | _aTECHNOLOGY & ENGINEERING / Food Science | |
| 856 | 4 | 0 | _uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio10529115 |
| 942 |
_2cc _cBK |
||
| 999 |
_c14332 _d14332 |
||