| Record ID | marc_loc_updates/v36.i38.records.utf8:11759927:920 |
| Source | Library of Congress |
| Download Link | /show-records/marc_loc_updates/v36.i38.records.utf8:11759927:920?format=raw |
LEADER: 00920cam a22002534a 4500
001 2007932265
003 DLC
005 20080917151224.0
008 070704s2007 mnua b 001 0 eng
010 $a 2007932265
020 $a9781891127533 (hbk. : alk. paper)
040 $aDLC$cDLC$dDLC
050 00 $aTP248.C27$bW47 2007
082 00 $a547/.78$222
100 1 $aBeMiller, James N.
245 10 $aCarbohydrate chemistry for food scientists /$cJames N. BeMiller.
250 $a2nd ed.
260 $aSt. Paul, Minn. :$bAACC International,$cc2007.
300 $a389 p. :$bill. ;$c24 cm.
500 $aPrevious ed. has Roy L. Whistler as first author with James N. BeMiller.
504 $aIncludes bibliographical references and index.
650 0 $aCarbohydrates.
700 1 $aWhistler, Roy Lester.$tCarbohydrate chemistry for food scientists.
856 41 $3Table of contents$uhttp://www.loc.gov/catdir/toc/fy0802/2007932265.html