|
|
|
|
| LEADER |
02970nam a2200541 4500 |
| 001 |
ocn173262860 |
| 003 |
OCoLC |
| 005 |
20180501121914.0 |
| 006 |
m o d |
| 007 |
cr cnu---unuuu |
| 008 |
070924s2003 ne ob 001 0 eng d |
| 040 |
|
|
|a N$T
|b eng
|e pn
|c N$T
|d YDXCP
|d BTCTA
|d N$T
|d OCLCQ
|d UBY
|d E7B
|d OCLCQ
|d OPELS
|d OCLCQ
|d OCLCF
|d OCLCO
|d OCLCQ
|d GrThAP
|
| 019 |
|
|
|a 171131486
|a 176968900
|a 505088993
|a 648270502
|
| 020 |
|
|
|a 9780080493305
|q (electronic bk.)
|
| 020 |
|
|
|a 0080493300
|q (electronic bk.)
|
| 020 |
|
|
|a 0120164450
|q (electronic bk.)
|
| 020 |
|
|
|a 9780120164455
|q (electronic bk.)
|
| 035 |
|
|
|a (OCoLC)173262860
|z (OCoLC)171131486
|z (OCoLC)176968900
|z (OCoLC)505088993
|z (OCoLC)648270502
|
| 050 |
|
4 |
|a TX367
|b .A38eb vol. 45
|
| 072 |
|
7 |
|a HEA
|x 017000
|2 bisacsh
|
| 072 |
|
7 |
|a HEA
|x 006000
|2 bisacsh
|
| 072 |
|
7 |
|a MED
|x 060000
|2 bisacsh
|
| 072 |
|
7 |
|a MED
|x 058150
|2 bisacsh
|
| 072 |
|
7 |
|a HEA
|x 034000
|2 bisacsh
|
| 082 |
0 |
4 |
|a 613.2/072
|2 22
|
| 049 |
|
|
|a TEFA
|
| 245 |
0 |
0 |
|a Advances in food and nutrition research.
|n Volume 45 /
|c edited by Steve L. Taylor.
|
| 260 |
|
|
|a Amsterdam :
|b Boston, Mass. :
|b Academic Press,
|c Ã2003.
|
| 300 |
|
|
|a 1 online resource (1 volume).
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 490 |
0 |
|
|a Advances in food and nutrition research ;
|v 45
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 588 |
0 |
|
|a Print version record.
|
| 520 |
|
|
|a Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. The Advisory Board includes Daryl Lund, a recipient of the International Award by the Institute of Food Technologists. All food scientists and nutritionists should have access to this publication. Key Features * Series established in 1948 * Advisory Board consists of 8 respected scientists * Unique as it combines food science and nutrition research together.
|
| 650 |
|
0 |
|a Nutrition.
|
| 650 |
|
0 |
|a Food
|x Research.
|
| 650 |
|
7 |
|a HEALTH & FITNESS
|x Nutrition.
|2 bisacsh
|
| 650 |
|
7 |
|a HEALTH & FITNESS
|x Diets.
|2 bisacsh
|
| 650 |
|
7 |
|a MEDICAL
|x Nutrition.
|2 bisacsh
|
| 650 |
|
7 |
|a MEDICAL
|x Nursing
|x Nutrition.
|2 bisacsh
|
| 650 |
|
7 |
|a HEALTH & FITNESS
|x Food Content Guides.
|2 bisacsh
|
| 650 |
|
7 |
|a Food
|x Research.
|2 fast
|0 (OCoLC)fst00930596
|
| 650 |
|
7 |
|a Nutrition.
|2 fast
|0 (OCoLC)fst01042187
|
| 655 |
|
4 |
|a Electronic books.
|
| 700 |
1 |
|
|a Taylor, Steven L.
|
| 856 |
4 |
0 |
|u https://www.sciencedirect.com/science/bookseries/10434526/45
|z Full Text via HEAL-Link
|
