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| LEADER |
00823cam a2200229 7i4500 |
| 001 |
0000065661 |
| 005 |
20220114090000.0 |
| 020 |
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|a 9780128094341
|
| 090 |
0 |
0 |
|a TX531.B88
|b Z44 2019
|
| 100 |
1 |
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|a Zeece, Michael
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| 245 |
1 |
0 |
|a Introduction to the chemistry of food
|c Michael Zeece.
|
| 264 |
|
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|a Cambridge:
|b Elsevier Inc,
|c 2019.
|
| 300 |
|
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|a 1 online resource (xi, 418 pages):
|b illustrations, text file, PDF.
|
| 336 |
|
|
|a text
|2 rdacontent
|
| 337 |
|
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|a computer
|2 rdamedia
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| 338 |
|
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|a online resource
|2 rdacarrier
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| 650 |
0 |
0 |
|a Food --
|x Composition
|
| 650 |
0 |
0 |
|a Food --
|x Analysis
|
| 655 |
0 |
0 |
|a Electronic books
|
| 856 |
4 |
2 |
|u http://library.unisel.edu.my/web/guest/mylibrary
|
| 997 |
|
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|a Engineering & Life Sciences, Faculty
|b Science & Biotechnology, Department
|
| 999 |
|
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|a EBO0010306
|b EBOOK
|c EBOOK
|e Electronic resources
|
