| 000 | 01373nam a2200397Ia 4500 | ||
|---|---|---|---|
| 001 | EBC428579 | ||
| 003 | MiAaPQ | ||
| 005 | 20240120130926.0 | ||
| 006 | m o d | | ||
| 007 | cr cn||||||||| | ||
| 008 | 081126s2009 enka s 000 0 eng d | ||
| 020 | _z0127462759 (hbk.) | ||
| 020 | _z9780127462752 (hbk.) | ||
| 035 | _a(MiAaPQ)EBC428579 | ||
| 035 | _a(Au-PeEL)EBL428579 | ||
| 035 | _a(CaPaEBR)ebr10305274 | ||
| 035 | _a(CaONFJC)MIL216893 | ||
| 035 | _a(OCoLC)476274231 | ||
| 040 |
_aMiAaPQ _cMiAaPQ _dMiAaPQ |
||
| 050 | 4 |
_aTP248.S7 _bS737 2009 |
|
| 245 | 0 | 0 |
_aStarch _h[electronic resource] : _bchemistry and technology / _cedited by James N. BeMiller, Roy L. Whistler. |
| 250 | _a3rd ed. | ||
| 260 |
_aLondon : _bAcademic, _cc2009. |
||
| 300 |
_axx, 879 p. : _bill. |
||
| 490 | 1 | _aFood science and technology | |
| 500 | _aPrevious ed.: 1984. | ||
| 533 | _aElectronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 | _aStarch. | |
| 650 | 0 | _aChemistry, Organic. | |
| 655 | 4 | _aElectronic books. | |
| 700 | 1 | _aBeMiller, James N. | |
| 700 | 1 | _aWhistler, Roy Lester. | |
| 710 | 2 | _aProQuest (Firm) | |
| 830 | 0 | _aFood science and technology. | |
| 856 | 4 | 0 |
_uhttps://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=428579 _zClick to View |
| 999 |
_c40629 _d40629 |
||