|
|
|
|
| LEADER |
00951cam a2200241 7i4500 |
| 001 |
0000065488 |
| 005 |
20220110090000.0 |
| 020 |
|
|
|a 9780128153536
|
| 090 |
0 |
0 |
|a TD195.F57
|b G74 2020
|
| 245 |
0 |
0 |
|a Green food processing techniques :
|b preservation, transformation and extraction
|c edited by Farid Chemat, Eugene Vorobiev.
|
| 264 |
|
|
|a London:
|b Academic Press,
|c 2020.
|
| 300 |
|
|
|a 1 online resource (xix, 562 pages):
|b illustrations, text file, PDF.
|
| 336 |
|
|
|a text
|2 rdacontent
|
| 337 |
|
|
|a computer
|2 rdamedia
|
| 338 |
|
|
|a online resource
|2 rdacarrier
|
| 650 |
0 |
0 |
|a Food industry and trade --
|x Environmental aspects
|
| 650 |
0 |
0 |
|a Green chemistry
|
| 655 |
0 |
0 |
|a Electronic books
|
| 700 |
1 |
|
|a Chemat, Farid
|
| 700 |
1 |
|
|a Vorobiev, Eugene
|
| 856 |
4 |
2 |
|u http://library.unisel.edu.my/web/guest/mylibrary
|
| 997 |
|
|
|a Engineering & Life Sciences, Faculty
|b Science & Biotechnology, Department
|
| 999 |
|
|
|a EBO0010220
|b EBOOK
|c EBOOK
|e Electronic resources
|
