000			01432nam a2200385 a 4500
001			ebr10621292
003			CaPaEBR
006			m u
007			cr cn|||||||||
008			021011s2000 enkad sb 001 0 eng d
010			_z 2003389067
020			_z0854045716
020			_z9780854045716
020			_z9781847551290 (e-book)
040			_aCaPaEBR _cCaPaEBR
035			_a(OCoLC)228418173
050	1	4	_aTX547 _b.M45 2000eb
082	0	4	_a664/.07 _221
100	1		_aMellon, Fred.
245	1	0	_aMass spectrometry of natural substances in foods _h[electronic resource] / _cFred A. Mellon, Ron Self, James R. Startin.
260			_aCambridge : _bRoyal Society of Chemistry, _cc2000.
300			_axii, 299 p. : _bill.
440		0	_aRSC food analysis monographs
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 _xAnalysis.
650		0	_aFood _xComposition.
650		0	_aMass spectrometry.
655		7	_aElectronic books. _2local
700	1		_aSelf, Ron.
700	1		_aStartin, James R.
710	2		_aRoyal Society of Chemistry (Great Britain)
710	2		_aebrary, Inc.
856	4	0	_uhttp://site.ebrary.com/lib/rucke/Doc?id=10621292 _zAn electronic book accessible through the World Wide Web; click to view
999			_c56791 _d56791