000			01623nam a2200397 a 4500
001			ebr10621194
003			CaPaEBR
006			m u
007			cr cn|||||||||
008			021119s2002 enka sb 101 0 eng d
010			_z 2005432669
020			_z0854048669
020			_z9780854048663
020			_z9781847550118 (e-book)
040			_aCaPaEBR _cCaPaEBR
035			_a(OCoLC)237066262
050	1	4	_aTX553.W3 _bA46 2002eb
082	0	4	_a530.413 _221
245	0	0	_aAmorphous food and pharmaceutical systems _h[electronic resource] / _cedited by Harry Levine.
260			_aCambridge, U.K. : _bRoyal Society of Chemistry, _cc2002.
300			_axliii, 351 p. : _bill.
490	1		_aSpecial publication ; _vno. 281
500			_aProceedings of a conference held May 15-17, 2001, at Churchill College.
504			_aIncludes bibliographical references and index.
533			_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2011. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries.
650		0	_aFood _xWater activity _vCongresses.
650		0	_aFood _xPreservation _vCongresses.
650		0	_aAmorphous substances _vCongresses.
650		0	_aPharmaceutical chemistry _vCongresses.
655		7	_aElectronic books. _2local
700	1		_aLevine, Harry, _d1947-
710	2		_aChurchill College.
710	2		_aebrary, Inc.
830		0	_aSpecial publication (Royal Society of Chemistry (Great Britain)) ; _vno. 281.
856	4	0	_uhttp://site.ebrary.com/lib/rucke/Doc?id=10621194 _zAn electronic book accessible through the World Wide Web; click to view
999			_c160997 _d160997