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|c $49.50
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|a (OCoLC)12420018
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|a TP372.5 .C47 1985
|
| 245 |
0 |
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|a Chemical changes in food during processing /
|c edited by Thomas Richardson, John W. Finley.
|
| 260 |
|
|
|a Westport, Conn. :
|b AVI Pub. Co.,
|c [1985], ©1985.
|
| 300 |
|
|
|a xv, 514 pages :
|b illustrations ;
|c 24 cm.
|
| 336 |
|
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|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a unmediated
|b n
|2 rdamedia
|
| 338 |
|
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|a volume
|b nc
|2 rdacarrier
|
| 490 |
1 |
|
|a IFT basic symposium series
|
| 500 |
|
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|a Papers from a symposium held by the Institute of Food Technologists in Anaheim Calif., June 8-9, 1984.
|
| 504 |
|
|
|a Includes bibliographies and index.
|
| 650 |
|
0 |
|a Food
|x Analysis
|v Congresses.
|0 http://id.loc.gov/authorities/subjects/sh2008103843
|
| 650 |
|
0 |
|a Food industry and trade
|x Quality control
|v Congresses.
|0 http://id.loc.gov/authorities/subjects/sh85050295
|
| 700 |
1 |
|
|a Richardson, Thomas,
|d 1931-
|0 http://id.loc.gov/authorities/names/n85120500
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| 700 |
1 |
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|a Finley, John W.,
|d 1942-
|0 http://id.loc.gov/authorities/names/n83187805
|
| 710 |
2 |
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|a Institute of Food Technologists.
|0 http://id.loc.gov/authorities/names/n50074683
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| 830 |
|
0 |
|a IFT basic symposium series.
|0 http://id.loc.gov/authorities/names/n42013229
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|p Can Circulate
|a Michigan State University-Library of Michigan
|b Michigan State University
|c MSU Main Library
|d MSU Main Library
|t 0
|e TP372.5 .C47 1985
|h Library of Congress classification
|i Printed Material
|m 31293105859551
|n 1
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