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001389126 001__ 1389126
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001389126 007__ cr\un\nnnunnun
001389126 008__ 220105s2021\\\\xx\\\\\\o\\\\\0||\0\eng\d
001389126 020__ $$a9781000482256 $$q(electronic book)
001389126 020__ $$a1000482251 $$q(electronic book)
001389126 020__ $$z0367472163
001389126 020__ $$z9780367472160
001389126 040__ $$aNhCcYBP$$cNhCcYBP
001389126 08204 $$a664.02$$223
001389126 1001_ $$aKarim, Azharul.
001389126 24510 $$aAdvanced micro-level experimental techniques for food drying and processing applications.
001389126 260__ $$a[S.l.] :$$bCRC Press,$$c2021.
001389126 300__ $$a1 online resource  :$$billustrations.
001389126 336__ $$atext$$btxt$$2rdacontent
001389126 337__ $$acomputer$$bc$$2rdamedia
001389126 338__ $$aonline resource$$bcr$$2rdacarrier
001389126 504__ $$aIncludes bibliographical references and index.
001389126 506__ $$aAccess limited to authorized users
001389126 533__ $$aElectronic reproduction.$$bAnn Arbor, MI$$nAvailable via World Wide Web.
001389126 588__ $$aDescription based on print version record.
001389126 650_0 $$aFood industry and trade$$xTechnological innovations.
001389126 650_0 $$aFood$$xDrying$$xEquipment and supplies.
001389126 650_0 $$aMicrophotography.
001389126 650_0 $$aIndustrial microscopy.
001389126 650_0 $$aRadiography, Industrial.
001389126 655_0 $$aElectronic books
001389126 7102_ $$aProQuest (Firm)
001389126 77608 $$iPrint version:$$z0367472163$$z9780367472160
001389126 852__ $$bebk
001389126 85640 $$3GOBI DDA$$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=6825668$$zOnline Access
001389126 909CO $$ooai:library.usi.edu:1389126$$pGLOBAL_SET
001389126 980__ $$aBIB
001389126 980__ $$aEBOOK
001389126 982__ $$aEbook
001389126 983__ $$aOnline