000			01408nam a2200301Ia 4500
001			ebr10021817
003			CaPaEBR
006			m u
007			cr cn|||||||||
008			030407s2002 xx s 000 0 eng d
020			_z9241562188
040			_aCaPaEBR _cCaPaEBR
035			_a(OCoLC)559285470
050	1	4	_aQD305.A7 _b2002eb
245	0	0	_aHealth implications of acrylimide in food _h[electronic resource] : _breport of a joint FAO/WHO consultation, WHO headquarters, Geneva, Switzerland, 25-27 June 2002 / _cIssued by the World Health Organization in collaboration with the Food and Agriculture Organization of the United Nations.
260			_aGeneva, Switzerland : _bWorld Health Organization, _c2002.
300			_a35 p.
500			_aReport of a joint FAO/WHO consultation, WHO headquarters, Geneva, Switzerland, 25-27 June 2002.
533			_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2009. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries.
650		0	_aAcrylamide _xPharmacology.
650		0	_aFood contamination _xAnalysis.
650		0	_aFood handling.
650		0	_aHeat _xSide effects.
650		0	_aRisk assessment.
655		7	_aElectronic books. _2local
710	2		_aebrary, Inc.
856	4	0	_uhttp://site.ebrary.com/lib/rucke/Doc?id=10021817 _zAn electronic book accessible through the World Wide Web; click to view
999			_c10384 _d10384