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|a 9781420026979
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| 100 |
1 |
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|a Ball, George F. M.
|9 23047
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| 245 |
0 |
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|a Vitamins in foods
|b analysis, bioavailability, and stability
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| 260 |
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|a Boca Raton :
|b Taylor & Francis ; CRC
|c c2006
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| 300 |
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|a 788 p.
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| 490 |
0 |
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|a Food Science and Technology : Monographs, Textbooks, and Reference Books
|v 156
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| 500 |
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|a Libro incluído en la suscripción a FOODnetBASE/Woodhead
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|a CONTENIDO VITAMINICO
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|i En internet: http://dx.doi.org/10.1201/9781420026979
|u http://dx.doi.org/10.1201/9781420026979
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|a 156
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| 924 |
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|a Vitamins in foods
|s analysis, bioavailability, and stability
|t Vitamins in foods
|
| 928 |
|
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|a Ball
|b George F. M.
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| 936 |
|
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|s Monographs, Textbooks, and Reference Books
|t Food Science and Technology
|
| 945 |
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|a c2006
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| 948 |
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|a US
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| 950 |
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|a en
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|a Libro incluído en la suscripción a FOODnetBASE/Woodhead
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|a VITAMINAS
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| 965 |
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|a ALIMENTOS
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| 965 |
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|a COMPOSICION APROXIMADA
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| 965 |
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|a CONTENIDO VITAMINICO
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| 976 |
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|a AAG
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| 987 |
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|e 788 p.
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| 942 |
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|a Food Science and Technology : Monographs, Textbooks, and Reference Books
|9 64891
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