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03241nam a2200517 4500 |
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ocn694141494 |
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OCoLC |
| 005 |
20180501121937.0 |
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m o d |
| 007 |
cr cn||||||||| |
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100918s2010 mauabd ob 001 0 eng d |
| 040 |
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|a E7B
|b eng
|e pn
|c E7B
|d OCLCQ
|d N$T
|d EBLCP
|d YDXCP
|d OCLCQ
|d CDX
|d OCLCQ
|d MERUC
|d OPELS
|d OCLCQ
|d DEBSZ
|d OCLCQ
|d OCLCO
|d OCLCF
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OTZ
|d OCLCQ
|d GrThAP
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| 019 |
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|a 657608612
|a 690935035
|a 995039811
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| 020 |
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|a 9780123809438
|q (electronic bk.)
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| 020 |
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|a 0123809436
|q (electronic bk.)
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| 020 |
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|a 9780123809421
|q (electronic bk.)
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|a 0123809428
|q (electronic bk.)
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| 024 |
8 |
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|a 9786612699993
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| 035 |
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|a (OCoLC)694141494
|z (OCoLC)657608612
|z (OCoLC)690935035
|z (OCoLC)995039811
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| 050 |
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4 |
|a TX367
|b .A38 2010eb
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| 072 |
|
7 |
|a TEC
|x 012000
|2 bisacsh
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| 082 |
0 |
4 |
|a 664.001/579
|2 22
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| 049 |
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|a TEFA
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| 245 |
0 |
0 |
|a Advances in food and nutrition research.
|n Volume 59 /
|c edited by Steve L. Taylor.
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| 250 |
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|a 1st ed.
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| 260 |
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|a Burlington, Mass. :
|b Academic Press, an imprint of Elsevier,
|c 2010.
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| 300 |
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|a 1 online resource (x, 269 pages) :
|b illustrations, maps.
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| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
0 |
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|a Advances in food and nutrition research,
|x 1043-4526 ;
|v v. 59
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| 504 |
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|a Includes bibliographical references and index.
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| 588 |
0 |
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|a Print version record.
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| 505 |
0 |
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|a Front Cover; Advances in Food and Nutrition Research; Copyright Page; Contents; Contributors; Chapter 1: Dairy Food Consumption and Obesity-Related Chronic Disease; Chapter 2: Pesticides' Influence on Wine Fermentation; Chapter 3: Transmission of Chagas Disease (American Trypanosomiasis) by Food; Chapter 4: Nuclear Magnetic Resonance and Chemometrics to Assess Geographical Origin and Quality of Traditional Food Products; Chapter 5: Chemical and Instrumental Approaches to Cheese Analysis; Chapter 6: Finger Millet: Eleusine coracana; Index.
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| 520 |
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|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 scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences. *The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of.
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| 650 |
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0 |
|a Nutrition
|x Research.
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| 650 |
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0 |
|a Food
|x Research.
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| 650 |
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0 |
|a Food
|x Quality.
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| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
|
7 |
|a Food
|x Quality.
|2 fast
|0 (OCoLC)fst00930583
|
| 650 |
|
7 |
|a Food
|x Research.
|2 fast
|0 (OCoLC)fst00930596
|
| 650 |
|
7 |
|a Nutrition
|x Research.
|2 fast
|0 (OCoLC)fst01042241
|
| 655 |
|
4 |
|a Electronic books.
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| 700 |
1 |
|
|a Taylor, Steve L.
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| 776 |
0 |
8 |
|i Print version:
|t Advances in food and nutrition research. Volume 59.
|d Amsterdam ; Oxford : Academic, 2010
|z 9780123809421
|w (OCoLC)619076704
|
| 856 |
4 |
0 |
|u https://www.sciencedirect.com/science/bookseries/10434526/59
|z Full Text via HEAL-Link
|
