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210907 r ||| eng |
245 |
0 |
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|a Designing foods
|h Elektronische Ressource
|b animal product options in the marketplace
|c Committee on Technological Options to Improve the Nutritional Attributes of Animal Products, Board on Agriculture, National Research Council
|
260 |
|
|
|a Washington, D.C.
|b National Academy Press
|c 1988, 1988
|
300 |
|
|
|a xiv, 367 p.
|b ill
|
505 |
0 |
|
|a Includes bibliographies and index
|
653 |
|
|
|a Nutritional Physiological Phenomena
|
653 |
|
|
|a Food
|
653 |
|
|
|a Food Technology
|
653 |
|
|
|a Animals
|
710 |
2 |
|
|a National Research Council (U.S.)
|b Committee on Technological Options to Improve the Nutritional Attributes of Animal Products
|
041 |
0 |
7 |
|a eng
|2 ISO 639-2
|
989 |
|
|
|b NCBI
|a National Center for Biotechnology Information
|
500 |
|
|
|a Errata slip inserted
|
856 |
4 |
0 |
|u https://www.ncbi.nlm.nih.gov/books/NBK218175
|3 Volltext
|n NLM Bookshelf Books
|3 Volltext
|
082 |
0 |
|
|a 600
|