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01092nam a2200253 a 4500 |
| 001 |
1778607 |
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20171111234526.0 |
| 008 |
011217s2001 enkad sb 101 0 eng d |
| 020 |
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|z 085404860X
|z 9780854048601
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| 040 |
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|a CaPaEBR
|z 9781847551917 (e-book)
|
| 050 |
1 |
4 |
|a QK898.S67
|b S73 2001eb
|
| 245 |
0 |
0 |
|a Starch
|b advances in structure and function /
|c edited by T. L. Barsby, A. M. Donald, P. J. Frazier.
|
| 260 |
|
|
|a Cambridge, U.K. :
|b Royal Society of Chemistry,
|c c2001.
|
| 300 |
|
|
|a viii, 223 p. :
|b ill.
|
| 490 |
1 |
|
|a Special publication ;
|v no. 271
|
| 500 |
|
|
|a "The proceedings of Starch 2000: Structure and Function held on 27-29 March 2000 at Churchill College, Cambridge"--T.p. verso.
|
| 504 |
|
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|a Includes bibliographical references and indexes.
|
| 650 |
|
0 |
|a Starch
|
| 650 |
|
0 |
|a Food
|x Composition
|
| 700 |
1 |
|
|a Donald, A. M.
|
| 700 |
1 |
|
|a Frazier, P. J.
|
| 710 |
2 |
|
|a Royal Society of Chemistry (Great Britain).
|b Food Chemistry Group.
|
| 856 |
4 |
0 |
|a ebrary, Inc.
|u http://site.ebrary.com/lib/ucy/Doc?id=10621259
|
| 952 |
|
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|a CY-NiOUC
|b 5a04566c6c5ad14ac1ecd846
|c 998a
|d 945l
|e -
|t 1
|x m
|z Books
|
