Food the chemistry of its components /

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Bibliographic Details
Main Author:	Coultate, T. P. (Tom P.)
Corporate Authors:	Royal Society of Chemistry (Great Britain), ebrary, Inc
Format:	Electronic eBook
Language:	English
Published:	Cambridge : Royal Society of Chemistry, c2002.
Edition:	4th ed.
Series:	RSC paperbacks
Subjects:	Food > Composition. Food > Analysis. Electronic books.
Online Access:	An electronic book accessible through the World Wide Web; click to view
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020			\|z 0854046151
020			\|z 9780854046157
020			\|z 9781847550903 (e-book)
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100	1		\|a Coultate, T. P. \|q (Tom P.)
245	1	0	\|a Food \|h [electronic resource] : \|b the chemistry of its components / \|c T.P. Coultate.
246	3	0	\|a Food the chemistry of its components
250			\|a 4th ed.
260			\|a Cambridge : \|b Royal Society of Chemistry, \|c c2002.
300			\|a xi, 432 p. : \|b ill.
440		0	\|a RSC paperbacks
500			\|a Previous ed.: 1996.
504			\|a Includes bibliographical references and index.
533			\|a Electronic reproduction. \|b Palo Alto, Calif. : \|c ebrary, \|d 2011. \|n Available via World Wide Web. \|n Access may be limited to ebrary affiliated libraries.
650		0	\|a Food \|x Composition.
650		0	\|a Food \|x Analysis.
655		7	\|a Electronic books. \|2 local
710	2		\|a Royal Society of Chemistry (Great Britain)
710	2		\|a ebrary, Inc.
856	4	0	\|u http://site.ebrary.com/lib/daystar/Doc?id=10621192 \|z An electronic book accessible through the World Wide Web; click to view
908			\|a 170314
942	0	0	\|c EB
999			\|c 148123 \|d 148123