000485208 000__ 01527cam\a2200397\a\4500
000485208 001__ 485208
000485208 005__ 20210513170925.0
000485208 006__ m\\\\\o\\d\\\\\\\\
000485208 007__ cr\cn|||||||||
000485208 008__ 021119s2002\\\\enka\\\\ob\\\\101\0\eng\d
000485208 010__ $$z  2005432669
000485208 020__ $$z0854048669
000485208 020__ $$z9780854048663
000485208 020__ $$z9781847550118 (e-book)
000485208 035__ $$a(CaPaEBR)ebr10621194
000485208 035__ $$a(OCoLC)237066262
000485208 040__ $$aCaPaEBR$$cCaPaEBR
000485208 05014 $$aTX553.W3$$bA46 2002eb
000485208 08204 $$a530.413$$221
000485208 24500 $$aAmorphous food and pharmaceutical systems$$h[electronic resource] /$$cedited by Harry Levine.
000485208 260__ $$aCambridge, U.K. :$$bRoyal Society of Chemistry,$$cc2002.
000485208 300__ $$axliii, 351 p. :$$bill.
000485208 4901_ $$aSpecial publication ;$$vno. 281
000485208 500__ $$aProceedings of a conference held May 15-17, 2001, at Churchill College.
000485208 504__ $$aIncludes bibliographical references and index.
000485208 506__ $$aAccess limited to authorized users.
000485208 650_0 $$aFood$$xWater activity$$vCongresses.
000485208 650_0 $$aFood$$xPreservation$$vCongresses.
000485208 650_0 $$aAmorphous substances$$vCongresses.
000485208 650_0 $$aPharmaceutical chemistry$$vCongresses.
000485208 7001_ $$aLevine, Harry,$$d1947-
000485208 7102_ $$aChurchill College.
000485208 830_0 $$aSpecial publication (Royal Society of Chemistry (Great Britain)) ;$$vno. 281.
000485208 852__ $$bebk
000485208 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=http://site.ebrary.com/lib/usiricelib/Doc?id=10621194$$zOnline Access
000485208 909CO $$ooai:library.usi.edu:485208$$pGLOBAL_SET
000485208 980__ $$aEBOOK
000485208 980__ $$aBIB
000485208 982__ $$aEbook
000485208 983__ $$aOnline