| 000 | 01046nam a22002777a 4500 | ||
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| 001 | 06214 | ||
| 003 | HDC | ||
| 007 | cr bn ---aaaaa | ||
| 008 | 210123b20042004xxu||||| |||| 00| 0 eng d | ||
| 020 | _a0824743016 | ||
| 040 | _aHDC | ||
| 100 |
_aDobbs, Joannie _eauthor _96536 |
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| 245 | 0 |
_aVegetables as Food Ingredients, Including Nutraceutical _c/ Joannie Dobbs, C. Alan Titchenal |
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| 260 |
_aNew York: _bMarcel Dekker, _c2004 |
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| 300 | _a1 online resource (19 pages) | ||
| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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_aOriginally from: Handbook of vegetable preservation and processing, 2004 _aIncludes bibliographical references |
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| 650 |
_aVegetables _xProcessing _96537 |
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| 700 |
_aTitchenal, C. Alan _ejoint author _96538 |
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| 856 | _zRequest full-text at [email protected] | ||
| 942 | _2lcc | ||
| 942 | _cCHAP | ||
| 942 | _kEBCH 004234 | ||
| 999 |
_c3538 _d3538 |
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