000016303 000__ 00839cam\a2200277W\\4500
000016303 001__ 16303
000016303 005__ 20210513003426.0
000016303 008__ 730307s1967\\\\enk\\\\\\b\\\\00000\eng\d
000016303 010__ $$a66-025838
000016303 035__ $$a(OCoLC)ocm00573287
000016303 035__ $$9AAB6914SI
000016303 035__ $$a16303
000016303 040__ $$aWSU$$cWSU$$dISE
000016303 0411_ $$aeng$$arus
000016303 049__ $$aISEA$$c1 [9878]
000016303 090__ $$aTP671$$b.E413 1967
000016303 099__ $$aTP671 .E413 1967
000016303 1001_ $$aĖmanuėlʹ, N. M.$$q(Nikolaĭ Markovich),$$d1915-1984.
000016303 24514 $$aThe inhibition of fat oxidation processes.
000016303 250__ $$a[1st English ed.]
000016303 260__ $$aOxford, New York,$$bPergamon Press$$c[1967]
000016303 300__ $$a389 p. ;$$c23 cm.
000016303 504__ $$aIncludes bibliographies.
000016303 650_0 $$aOils and fats, Edible.
000016303 650_0 $$aOxidation.
000016303 7001_ $$aLi͡askovskai͡a, I͡Ulii͡a Nazarovna,$$ejoint author.
000016303 85200 $$bgen$$hTP671$$i.E413$$i1967
000016303 909CO $$ooai:library.usi.edu:16303$$pGLOBAL_SET
000016303 980__ $$aBIB
000016303 980__ $$aBOOK