| 000 | 01853nam a2200469 i 4500 | ||
|---|---|---|---|
| 001 | EBC4356810 | ||
| 003 | MiAaPQ | ||
| 005 | 20240123160929.0 | ||
| 006 | m o d | | ||
| 007 | cr cnu|||||||| | ||
| 008 | 160213t20162016enkao ob 001 0 eng d | ||
| 020 | _z9781118904657 | ||
| 020 | _z9781118904626 | ||
| 020 |
_a9781118904633 _q(electronic bk.) |
||
| 035 | _a(MiAaPQ)EBC4356810 | ||
| 035 | _a(Au-PeEL)EBL4356810 | ||
| 035 | _a(CaPaEBR)ebr11151608 | ||
| 035 | _a(CaONFJC)MIL892893 | ||
| 035 | _a(OCoLC)922799573 | ||
| 040 |
_aMiAaPQ _beng _erda _epn _cMiAaPQ _dMiAaPQ |
||
| 050 | 4 |
_aTP371.2 _b.T835 2016 |
|
| 082 | 0 |
_a664/.028 _223 |
|
| 100 | 1 |
_aTucker, Gary, _eauthor. |
|
| 245 | 1 | 0 |
_aFood preservation and biodeterioration / _cGary Tucker. |
| 250 | _aSecond edition. | ||
| 264 | 1 |
_aChichester, England : _bWiley Blackwell, _c2016. |
|
| 264 | 4 | _c2016 | |
| 300 |
_a1 online resource (310 pages) : _bcolor illustrations, photographs |
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| 336 |
_atext _2rdacontent |
||
| 337 |
_acomputer _2rdamedia |
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| 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, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 |
_aFood _xPreservation. |
|
| 650 | 0 | _aFood spoilage. | |
| 650 | 0 |
_aFood _xMicrobiology. |
|
| 655 | 4 | _aElectronic books. | |
| 776 | 0 | 8 |
_iPrint version: _aTucker, Gary. _tFood preservation and biodeterioration. _bSecond edition. _dChichester, England : Wiley Blackwell, c2016 _happroximately 310 pages _z9781118904657 _w2015036796 |
| 797 | 2 | _aProQuest (Firm) | |
| 856 | 4 | 0 |
_uhttps://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=4356810 _zClick to View |
| 999 |
_c245846 _d245846 |
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