| Rec.Status | n |
Bib.Stage | Normal |
Create | bat |
Modify | |
| Rec.Type | a |
Language | eng |
Entry d. | 2007/06/14 |
Update d. | 2010/09/22 |
| Bib.Level | m |
Pub Ctry. | |
Date1 | 1989 |
Date2 | 0 |
| Tag | Ind | Content |
|---|
| 001 | ## | 0000-9284 |
| 003 | ## | 0000-8648 |
| 016 | ## | M0049375 |
| 020 | ## | 0824779843 |
| 035 | ## | main000009284 |
| 082 | ## | 664 \bP967 1989 |
| 245 | ## | Protein quality and the effects of processing /\cR. Dixon Phillips, John W. Finley, editors |
| 260 | ## | New York, NY : \bDekker, \c1989 |
| 300 | ## | ix, 397 p : \bill |
| 440 | ## | Food science and technology ; \v29 |
| 650 | ## | Food \xProtein content |
| 650 | ## | Food industry and trade |
| 650 | ## | Proteins |
| 690 | ## | Faculty of Science \xFood Technology |
| 700 | ## | Finley, John W |
| 700 | ## | Phillips, R. Dixon |
| 930 | ## | General |
| 949 | ## | Central Library - 2nd floor |
|
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