| 000 | 00684nam a22002291 4500 | ||
|---|---|---|---|
| 001 | 6192 | ||
| 003 | BD-DhUET | ||
| 008 | 750114s1962 iau b 100 0 eng | ||
| 020 | _a0028406508 | ||
| 040 |
_aDLC _cDLC _dBD-DhUET |
||
| 082 |
_a664 _bCHE/1962 |
||
| 245 | 1 | 0 |
_aChemical and biological hazards in food _bproceedings _cEdited by J. C. Ayres, A. A. Kraft, H. E. Snyder and H. W. Walker |
| 250 | _a1st ed. | ||
| 260 |
_aNew York _bHafner Publishing Com _c1962 |
||
| 300 |
_axiii, 383 p. _c23 cm. |
||
| 650 | 0 | _aFood contamination | |
| 650 | 0 | _aFood additives | |
| 700 | _aAyres, John Clifton | ||
| 700 | _aKraft, A. A. [et all] | ||
| 710 | _aIowa State University | ||
| 942 | _cEB | ||
| 999 |
_c6192 _d6192 |
||