| 000 | 01050naa a22002777u 4500 | ||
|---|---|---|---|
| 001 | 07037 | ||
| 003 | HDC | ||
| 007 | cr bn ---aaaaa | ||
| 008 | 210126s1995 ilu eng | ||
| 040 | _aHDC | ||
| 100 |
_aVaisey-Genser, M., _eauthor _97532 |
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| 245 | 0 |
_aMethods to Assess Quality and Stability of Oils and Fat Containing Foods : _bSensory Evaluation of Margarine / _cby M. Vaisey-Genser and B.K. Vane |
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| 260 |
_aChampaign, Illinois : _bAOCS Press, _c1995 |
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| 300 | _a31 pages | ||
| 336 |
_atext _2rdacontent |
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| 337 |
_acomputer _2rdamedia |
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| 338 |
_aonline resource _2rdacarrier |
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| 500 | _aOriginal from book | ||
| 650 |
_aFood adulteration and inspection _94853 |
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| 650 |
_aFood industry and trade _xQuality control _9571 |
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| 650 |
_aOils and fats, Edible _xQuality control _97527 |
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| 856 | _zRequest full-text at [email protected] | ||
| 942 | _2lcc | ||
| 942 | _cCHAP | ||
| 942 | _kEBCH 000433 | ||
| 999 |
_c4361 _d4361 |
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