01432nam a2200385 a 4500001001200000003000800012006001900020007001500039008004100054010001700095020001500112020001800127020002700145040002100172035002100193050002300214082001600237100001800253245012300271260005300394300002400447440003300471504005100504533015200555650002000707650002300727650002300750655002900773700001500802700002200817710004700839710001700886856012600903999001701029ebr10621292CaPaEBRm        u        cr cn|||||||||021011s2000    enkad   sb    001 0 eng d  z  2003389067  z0854045716  z9780854045716  z9781847551290 (e-book)  aCaPaEBRcCaPaEBR  a(OCoLC)22841817314aTX547b.M45 2000eb04a664/.072211 aMellon, Fred.10aMass spectrometry of natural substances in foodsh[electronic resource] /cFred A. Mellon, Ron Self, James R. Startin.  aCambridge :bRoyal Society of Chemistry,cc2000.  axii, 299 p. :bill. 0aRSC food analysis monographs  aIncludes bibliographical references and index.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2011.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aFoodxAnalysis. 0aFoodxComposition. 0aMass spectrometry. 7aElectronic books.2local1 aSelf, Ron.1 aStartin, James R.2 aRoyal Society of Chemistry (Great Britain)2 aebrary, Inc.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10621292zAn electronic book accessible through the World Wide Web; click to view  c56791d56791