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000758360 020__ $$z9781845697013
000758360 020__ $$a9780857092540 (electronic bk.)
000758360 035__ $$a(MiAaPQ)EBC1584459
000758360 035__ $$a(Au-PeEL)EBL1584459
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000758360 050_4 $$aTX531$$b.F66 2011
000758360 08204 $$a664.028$$223
000758360 24500 $$aFood and beverage stability and shelf life/$$cedited by David Kilcast and Persis Subramaniam.
000758360 260__ $$aOxford ;$$aPhiladelphia :$$bWoodhead Pub.,$$c2011.
000758360 300__ $$axxx, 849 p. :$$bill.
000758360 336__ $$atext$$2rdacontent
000758360 337__ $$acomputer$$2rdamedia
000758360 338__ $$aonline resource$$2rdacarrier
000758360 4901_ $$aWoodhead Publishing series in food science, technology and nutrition,$$x2042-8049 ;$$vno. 210
000758360 504__ $$aIncludes bibliographical references and index.
000758360 5050_ $$apt. 1. Deteriorative processes and factors influencing shelf life -- pt. 2. Methods for shelf life and stability evaluation -- pt. 3. The stability and shelf life of particular products.
000758360 506__ $$aAccess limited to authorized users.
000758360 650_0 $$aFood spoilage.
000758360 650_0 $$aBeverages$$xDeterioration.
000758360 650_0 $$aFood$$xPreservation.
000758360 650_0 $$aBeverages$$xPreservation.
000758360 650_0 $$aFood$$xShelf-life dating.
000758360 655_0 $$aElectronic books
000758360 7001_ $$aKilcast, David.
000758360 7001_ $$aSubramaniam, Persis.
000758360 830_0 $$aWoodhead Publishing in food science, technology, and nutrition ;$$vno. 210.
000758360 852__ $$bebk
000758360 85640 $$3ProQuest Ebook Central Academic Complete $$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=1584459$$zOnline Access
000758360 909CO $$ooai:library.usi.edu:758360$$pGLOBAL_SET
000758360 980__ $$aBIB
000758360 980__ $$aEBOOK
000758360 982__ $$aEbook
000758360 983__ $$aOnline