| 000 | 01806nam a2200457 i 4500 | ||
|---|---|---|---|
| 001 | EBC1495630 | ||
| 003 | MiAaPQ | ||
| 005 | 20240120150635.0 | ||
| 006 | m o d | | ||
| 007 | cr cnu|||||||| | ||
| 008 | 131109s2014 enkaf ob 001 0 eng d | ||
| 020 | _z9781118354117 | ||
| 020 |
_a9781118354094 _q(electronic bk.) |
||
| 035 | _a(MiAaPQ)EBC1495630 | ||
| 035 | _a(Au-PeEL)EBL1495630 | ||
| 035 | _a(CaPaEBR)ebr10788066 | ||
| 035 | _a(CaONFJC)MIL538161 | ||
| 035 | _a(OCoLC)861559407 | ||
| 040 |
_aMiAaPQ _beng _erda _epn _cMiAaPQ _dMiAaPQ |
||
| 050 | 4 |
_aTX558.O3 _b.O287 2014 |
|
| 082 | 0 |
_a641.3/313 _223 |
|
| 245 | 0 | 0 |
_aOats nutrition and technology / _cedited by Yi-Fang Chu. |
| 264 | 1 |
_aChichester, England ; _aHoboken, New Jersey : _bWiley-Blackwell, _c2014. |
|
| 264 | 4 | _c2014 | |
| 300 |
_a1 online resource (473 pages, 8 unnumbered pages of plates) : _billustrations |
||
| 336 |
_atext _2rdacontent |
||
| 337 |
_acomputer _2rdamedia |
||
| 338 |
_aonline resource _2rdacarrier |
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| 504 | _aIncludes bibliographical references at the end of each chapters and index. | ||
| 588 | _aDescription based on print version record. | ||
| 590 | _aElectronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 | _aOats. | |
| 650 | 0 | _aOats as food. | |
| 650 | 0 |
_aOats _xAnalysis. |
|
| 650 | 0 |
_aOats _xProcessing. |
|
| 655 | 4 | _aElectronic books. | |
| 700 | 1 | _aChu, Yi-Fang. | |
| 776 | 0 | 8 |
_iPrint version: _tOats nutrition and technology. _dChichester, England ; Hoboken, New Jersey : Wiley-Blackwell, c2014 _hxvi, 445 pages _z9781118354117 _w2013018937 |
| 797 | 2 | _aProQuest (Firm) | |
| 856 | 4 | 0 |
_uhttps://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=1495630 _zClick to View |
| 999 |
_c103765 _d103765 |
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