000424646 000__ 01253cam\a2200349Ia\4500 000424646 001__ 424646 000424646 005__ 20210513145926.0 000424646 006__ m\\\\\\\\u\\\\\\\\ 000424646 007__ cr\cn||||||||| 000424646 008__ 020619s2001\\\\ctua\\\\sb\\\\001\0\eng\d 000424646 010__ $$z 2001135365 000424646 020__ $$z9780917678530 000424646 020__ $$z0917678532 000424646 035__ $$a(CaPaEBR)ebr10296381 000424646 035__ $$a(OCoLC)647763315 000424646 040__ $$aCaPaEBR$$cCaPaEBR 000424646 05014 $$aTP374.5$$b.L32 2001eb 000424646 1001_ $$aLabuza, Theodore Peter,$$d1940- 000424646 24510 $$aOpen dating of foods$$h[electronic resource] /$$cTheodore P. Labuza and Lynn M. Szybist. 000424646 260__ $$aTrumbull, CT :$$bFood & Nutrition Press,$$cc2001. 000424646 300__ $$avi, 239 p. :$$bill. 000424646 4901_ $$aPublications in food science and nutrition 000424646 504__ $$aIncludes bibliographical references and index. 000424646 506__ $$aAccess limited to authorized users. 000424646 650_0 $$aFood$$xShelf-life dating. 000424646 650_0 $$aFood spoilage. 000424646 655_7 $$aElectronic books.$$2lcsh 000424646 7001_ $$aSzybist, Lynn M. 000424646 830_0 $$aPublications in food science and nutrition. 000424646 852__ $$bebk 000424646 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=http://site.ebrary.com/lib/usiricelib/Doc?id=10296381$$zOnline Access 000424646 909CO $$ooai:library.usi.edu:424646$$pGLOBAL_SET 000424646 980__ $$aEBOOK 000424646 980__ $$aBIB 000424646 982__ $$aEbook 000424646 983__ $$aOnline