|
|
|
|
| LEADER |
00000cam a2200000 i 4500 |
| 001 |
SCIDIR_ocn894471168 |
| 003 |
OCoLC |
| 005 |
20231117044812.0 |
| 006 |
m o d |
| 007 |
cr bn||||||abp |
| 007 |
cr bn||||||ada |
| 008 |
141102s1979 nyua ob 001 0 eng d |
| 040 |
|
|
|a OCLCE
|b eng
|e pn
|c OCLCE
|d OPELS
|d E7B
|d OCLCF
|d UIU
|d OCLCA
|d OCLCQ
|d NOC
|d OCLCA
|d INARC
|d OCLCO
|d OCLCQ
|d OCLCO
|
| 016 |
7 |
|
|a 012293795
|2 Uk
|
| 016 |
7 |
|
|a 012-24225
|2 Uk
|
| 019 |
|
|
|a 820153247
|a 974617883
|a 1004618345
|a 1150967243
|
| 020 |
|
|
|z 012242350X
|
| 020 |
|
|
|z 9780122423505
|
| 020 |
|
|
|z 0122422503
|
| 020 |
|
|
|z 9780122422508
|
| 035 |
|
|
|a (OCoLC)894471168
|z (OCoLC)820153247
|z (OCoLC)974617883
|z (OCoLC)1004618345
|z (OCoLC)1150967243
|
| 042 |
|
|
|a dlr
|
| 050 |
|
4 |
|a TX531
|b .E83
|
| 080 |
0 |
|
|a 641.11
|
| 082 |
0 |
4 |
|a 664/.8
|2 18
|
| 088 |
|
|
|a 79013474
|
| 100 |
1 |
|
|a Eskin, N. A. M.
|q (Neason Akivah Michael)
|
| 245 |
1 |
0 |
|a Plant pigments, flavors, and textures :
|b the chemistry and biochemistry of selected compounds /
|c N.A. Michael Eskin.
|
| 260 |
|
|
|a New York :
|b Academic Press,
|c 1979.
|
| 300 |
|
|
|a 1 online resource (ix, 219 pages) :
|b illustrations
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
|
|a Food science and technology
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 588 |
0 |
|
|a Print version record.
|
| 506 |
|
|
|3 Use copy
|f Restrictions unspecified
|2 star
|5 MiAaHDL
|
| 533 |
|
|
|a Electronic reproduction.
|b [Place of publication not identified] :
|c HathiTrust Digital Library,
|d 2014.
|5 MiAaHDL
|
| 538 |
|
|
|a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
|u http://purl.oclc.org/DLF/benchrepro0212
|5 MiAaHDL
|
| 583 |
1 |
|
|a digitized
|c 2014
|h HathiTrust Digital Library
|l committed to preserve
|2 pda
|5 MiAaHDL
|
| 650 |
|
0 |
|a Color of food.
|
| 650 |
|
0 |
|a Flavor.
|
| 650 |
|
0 |
|a Food texture.
|
| 650 |
|
2 |
|a Additifs alimentaires
|
| 650 |
|
2 |
|a Aromatisants
|
| 650 |
|
2 |
|a Colorants alimentaires
|
| 650 |
|
6 |
|a Aliments
|x Couleur.
|0 (CaQQLa)201-0039191
|
| 650 |
|
6 |
|a Saveur.
|0 (CaQQLa)201-0021687
|
| 650 |
|
6 |
|a Aliments
|x Texture.
|0 (CaQQLa)201-0001968
|
| 650 |
|
7 |
|a Color of food
|2 fast
|0 (OCoLC)fst00868594
|
| 650 |
|
7 |
|a Flavor
|2 fast
|0 (OCoLC)fst00927108
|
| 650 |
|
7 |
|a Food texture
|2 fast
|0 (OCoLC)fst00931243
|
| 650 |
|
7 |
|a Additifs alimentaires.
|2 fmesh
|
| 650 |
|
7 |
|a Aromatisants.
|2 fmesh
|
| 650 |
|
7 |
|a Colorants alimentaires.
|2 fmesh
|
| 653 |
|
0 |
|a Color of food
|
| 653 |
|
0 |
|a Flavor
|
| 653 |
|
0 |
|a Food texture
|
| 776 |
0 |
8 |
|i Print version:
|a Eskin, N.A.M. (Neason Akivah Michael).
|t Plant pigments, flavors, and textures.
|d New York : Academic Press, 1979
|w (DLC) 79013474
|w (OCoLC)4983444
|
| 830 |
|
0 |
|a Food science and technology (Academic Press)
|
| 856 |
4 |
0 |
|u https://sciencedirect.uam.elogim.com/science/book/9780122422508
|z Texto completo
|
