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  • ISBN: 9781461456261
  • Physical Description: electronic
    electronic resource
    access
    remote
    XVII, 589 p. 68 illus., 27 illus. in color. online resource.
  • Publisher: Boston, MA : Springer US : 2013.
Subject: Chemistry
Biotechnology
Food science
Proteomics
Chemistry
Food Science
Proteomics
Biotechnology
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020 . ‡a9781461456261 ‡9978-1-4614-5626-1
0247 . ‡a10.1007/978-1-4614-5626-1 ‡2doi
035 . ‡a(DE-He213)978-1-4614-5626-1
050 4. ‡aTP248.65.F66
072 7. ‡aTDCT ‡2bicssc
072 7. ‡aTEC012000 ‡2bisacsh
1001 . ‡aToldrá, Fidel. ‡eeditor.
24510. ‡aProteomics in Foods ‡h[electronic resource] : ‡bPrinciples and Applications / ‡cedited by Fidel Toldrá, Leo M. L. Nollet.
264 1. ‡aBoston, MA : ‡bSpringer US : ‡bImprint: Springer, ‡c2013.
300 . ‡aXVII, 589 p. 68 illus., 27 illus. in color. ‡bonline resource.
336 . ‡atext ‡btxt ‡2rdacontent
337 . ‡acomputer ‡bc ‡2rdamedia
338 . ‡aonline resource ‡bcr ‡2rdacarrier
347 . ‡atext file ‡bPDF ‡2rda
4901 . ‡aFood Microbiology and Food Safety ; ‡v2
650 0. ‡aChemistry.
650 0. ‡aBiotechnology.
650 0. ‡aFood science.
650 0. ‡aProteomics.
65014. ‡aChemistry.
65024. ‡aFood Science.
65024. ‡aProteomics.
65024. ‡aBiotechnology.
7001 . ‡aNollet, Leo M. L. ‡eeditor.
7102 . ‡aSpringerLink (Online service)
7730 . ‡tSpringer eBooks
77608. ‡iPrinted edition: ‡z9781461456254
830 0. ‡aFood Microbiology and Food Safety ; ‡v2
85640. ‡uhttp://biblioteca.ipicyt.edu.mx:2048/login?url=http://dx.doi.org/10.1007/978-1-4614-5626-1 ‡yTexto completo ‡9CONS
950 . ‡aChemistry and Materials Science (Springer-11644)
901 . ‡a24743 ‡b ‡c24743 ‡tbiblio ‡sSystem Local
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