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| 01498nam a2200385 # 4500 |
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001 | 20949 |
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002 | 2 |
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004 | A12D1959-232A-45FC-859A-CF8FBD2C5BD1 |
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005 | 202005141123 |
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008 | 200512s2014 nyua 000 0 eng |
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009 | 1 0 |
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020 | |a9781461491378 |
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039 | |a20200514112319|bphucvh|c20200514090509|dngantk|y20200512133221|zquyennt |
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040 | |aNTT |
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041 | |aeng |
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044 | |anyu |
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082 | |a664.07|bV119|223 |
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100 | 1 |aVaclavik, Vickie. |
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245 | 10|aEssentials of food science /|cVickie A. Vaclavik, Elizabeth W. Christian. |
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250 | |a4th edition. |
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260 | |aNew York : |bSpringer, |c2014 |
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300 | |a499 pages : |billustrations |
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490 | 0 |aFood science text series |
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541 | |aSpringer |
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650 | 0|aNutrition. |
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650 | 0|aFood|xAnalysis. |
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650 | 0|aFood|xComposition. |
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650 | |aChemistry |
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650 | |aFood industry and trade |
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650 | |aFood science |
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690 | |aKhoa Công nghệ Hoá học & Thực phẩm |
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700 | 1 |aChristian, Elizabeth W. |
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856 | 1|uhttp://elib.ntt.edu.vn/documentdata01/2 tailieuthamkhao/600 congnghe/anhbiasach/20949_essentialsoffoodsciencethumbimage.jpg |
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890 | |c1|a0|b0|d1 |
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