000			01661nam a2200397 i 4500
001			ebr10833767
003			CaPaEBR
006			m o d
007			cr cn|||||||||
008			140214t20142014enka ob 001 0 eng d
020			_z9781405195423
020			_a9781118788776 (e-book)
040			_aCaPaEBR _beng _erda _epn _cCaPaEBR
035			_a(OCoLC)874157883
050	1	4	_aTP372.5 _b.F38 2014eb
082	0	4	_a664/.07 _223
245	0	0	_aFats in food technology / _cedited by Kanes K. Rajah ; contributors Albert J. Dijkstra [and nine others].
250			_aSecond edition.
264		1	_aCambridge, England : _bJohn Wiley & Sons, Inc., _c2014.
264		4	_c�2014
300			_a1 online resource (387 pages) : _billustrations
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
504			_aIncludes bibliographical references at the end of each chapters and index.
588			_aDescription based on print version record.
590			_aElectronic reproduction. Palo Alto, Calif. : ebrary, 2015. Available via World Wide Web. Access may be limited to ebrary affiliated libraries.
650		0	_aFood _xComposition.
650		0	_aFood _xFat content.
655		0	_aElectronic books.
700	1		_aRajah, Kanes K.
700	1		_aDijkstra, Albert J.
776	0	8	_iPrint version: _tFats in food technology. _bSecond edition. _dCambridge, England : John Wiley & Sons, Inc., c2014 _hxv, 369 pages _z9781405195423 _w2013029962
797	2		_aebrary.
856	4	0	_uhttp://site.ebrary.com/lib/rucke/Doc?id=10833767 _zAn electronic book accessible through the World Wide Web; click to view
999			_c92447 _d92447