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000853721 020__ $$z9781119268659
000853721 020__ $$a9781119268666 $$q(electronic book)
000853721 035__ $$a(MiAaPQ)EBC4322667
000853721 035__ $$a(Au-PeEL)EBL4322667
000853721 035__ $$a(CaPaEBR)ebr11152559
000853721 035__ $$a(CaONFJC)MIL887428
000853721 035__ $$a(OCoLC)934770368
000853721 040__ $$aMiAaPQ$$beng$$erda$$epn$$cMiAaPQ$$dMiAaPQ
000853721 050_4 $$aTX531$$b.H363 2016
000853721 0820_ $$a363.192$$223
000853721 24500 $$aHandbook of food science and technology 1 :$$bfood alteration and food quality /$$cedited by Romain Jeantet [and three others].
000853721 264_1 $$aLondon, England ;$$aHoboken, New Jersey :$$bISTE :$$bWiley,$$c2016.
000853721 264_4 $$c©2016
000853721 300__ $$a1 online resource (266 pages) :$$billustrations.
000853721 336__ $$atext$$2rdacontent
000853721 337__ $$acomputer$$2rdamedia
000853721 338__ $$aonline resource$$2rdacarrier
000853721 4901_ $$aFood Science and Technology Series
000853721 504__ $$aIncludes bibliographical references and index.
000853721 506__ $$aAccess limited to authorized users.
000853721 588__ $$aDescription based on online resource; title from PDF title page (viewed February 18, 2016).
000853721 650_0 $$aFood adulteration and inspection$$vHandbooks, manuals, etc.
000853721 650_0 $$aFood$$xQuality$$vHandbooks, manuals, etc.
000853721 7001_ $$aJeantet, Romain,$$eeditor.
000853721 77608 $$iPrint version:$$tHandbook of food science and technology 1 : food alteration and food quality.$$dLondon, England ; Hoboken, New Jersey : ISTE : Wiley, c2016 $$z9781119268659
000853721 830_0 $$aFood Science and Technology Series.
000853721 852__ $$bebk
000853721 85640 $$3ProQuest Ebook Central Academic Complete$$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=4322667$$zOnline Access
000853721 909CO $$ooai:library.usi.edu:853721$$pGLOBAL_SET
000853721 980__ $$aEBOOK
000853721 980__ $$aBIB
000853721 982__ $$aEbook
000853721 983__ $$aOnline