000			01717nam a2200385 a 4500
001			ebr10296761
003			CaPaEBR
006			m u
007			cr cn|||||||||
008			970428s1997 ctua sb 001 0 eng d
010			_z 97060572
020			_z0917678400
020			_z9780917678400
020			_z9780470384824
040			_aCaPaEBR _cCaPaEBR
035			_a(OCoLC)299063855
050	1	4	_aRA784 _b.N836 1997eb
082	0	4	_a615.8/54 _221
245	0	0	_aNutraceuticals _h[electronic resource] : _bdesigner foods III garlic, soy and licorice / _cedited by Paul A. Lachance.
246	3	0	_aDesigner foods III garlic, soy, and licorice
260			_aTrumbull, Conn. : _bFood & Nutrition Press, Inc., _cc1997.
300			_axx, 375 p. : _bill.
504			_aIncludes bibliographical references and index.
505	0		_asection 1. Perspectives -- section 2. The chemical and biological principles of designer foods -- section 3. Phytopharmacology of garlic food forms -- section 4. Phytopharmacology of soy food forms -- section 5. Phytopharmacology of licorice food forms -- section 6. Bridging the gaps in knowledge for designer food applications.
533			_aElectronic reproduction. _bPalo Alto, Calif. : _cebrary, _d2013. _nAvailable via World Wide Web. _nAccess may be limited to ebrary affiliated libraries.
650		0	_aNutrition.
650		0	_aLicorice (Plant)
650		0	_aSoyfoods.
650		0	_aGarlic.
650		0	_aFunctional foods.
655		7	_aElectronic books. _2local
700	1		_aLachance, Paul A.
710	2		_aebrary, Inc.
856	4	0	_uhttp://site.ebrary.com/lib/rucke/Doc?id=10296761 _zAn electronic book accessible through the World Wide Web; click to view
999			_c77822 _d77822