| 000 | 005320000a22001810004500 | ||
|---|---|---|---|
| 001 | 19337 | ||
| 010 | _a0751402192 | ||
| 090 | _a19337 | ||
| 100 | _a20190520 frey50 | ||
| 101 | _aeng | ||
| 102 | _aGB | ||
| 200 | 0 | 1 |
_aRancidity in foods _fed. lit., J. C. Allen ; ed. lit., R. J. Hamilton |
| 210 |
_aGlasgow _ccop. 1994 _dBlackie Academic & Professional an imprint of Chapman & Hall |
||
| 215 |
_aXIV, 290 p. _cil. _d25 cm |
||
| 310 | _aencadernado | ||
| 317 | _aIPIMAR | ||
| 702 |
_aAllen, _bJ. C. _4340 |
||
| 702 |
_aHamilton, _bR. J. _4340 |
||