| 000 | 01123nam a22003017a 4500 | ||
|---|---|---|---|
| 001 | 03995 | ||
| 003 | HDC | ||
| 007 | cr bn ---aaaaa | ||
| 008 | 210113t2009 flu||||| |||| 00| 0 eng | ||
| 020 | _a978-1-4200-7753-7 | ||
| 040 | _aHDC | ||
| 100 |
_a Nichols, Buford L. _eauthor _93953 |
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| 245 | 0 |
_aAdequate Food for All: Culture, Science, and Technology of Food in the 21st Century. Chapter 2 : _bThe Evolving Knowledge of Nutrition / by _cBuford L. Nichols and Roberto Quezada-Calvillo |
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| 260 |
_a Boca Raton, Florida: _bCRC Press, _c2009 |
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| 300 | _a15 pages | ||
| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 500 | _aIncludes bibliographical references | ||
| 650 |
_aAdequate Food _93951 |
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| 650 |
_aNutrition _91968 |
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| 650 |
_aProtein Digestion _93961 |
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| 700 |
_aQuezada-Calvillo, Roberto _93962 |
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| 856 | _zRequest full-text at [email protected] | ||
| 942 | _2lcc | ||
| 942 | _cCHAP | ||
| 942 | _kEBCH 001761 | ||
| 999 |
_c1320 _d1320 |
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