| 000 | 00969cam a22002894a 4500 | ||
|---|---|---|---|
| 001 | vtls000295677 | ||
| 003 | UG-KaMUL | ||
| 005 | 20250612231926.0 | ||
| 010 | _a2007-932265 | ||
| 020 | _a9781891127533 (hbk. : alk. paper) | ||
| 039 |
_y 201103161208 _z959 |
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| 040 |
_aDLC _c DLC _d DLC _d UG-KaMUL |
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| 082 |
_a547/.78 _2 22 |
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| 092 | _a547.78 BEM | ||
| 100 | _aBeMiller, James N. | ||
| 245 |
_a Carbohydrate chemistry for food scientists / _cJames N. BeMiller. |
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| 250 | _a2nd ed. | ||
| 260 |
_aSt. Paul, Minn. : _bAACC International, _c c2007. |
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| 300 |
_a389 p. : _bill. ; _c 24 cm. |
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| 500 | _aPrevious ed. has Roy L. Whistler as first author with James N. BeMil ler. | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | _aCarbohydrates. | ||
| 700 |
_aWhistler, Roy Lester. _t Carbohydrate chemistry for food scientists. |
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| 942 |
_2ddc _cBK |
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| 999 |
_c495651 _d495651 |
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