| 000 | 00647nam a2200217Ia 4500 | ||
|---|---|---|---|
| 001 | 33635 | ||
| 003 | IN-BdCUP | ||
| 005 | 20230421154625.0 | ||
| 008 | 230413s2023 000 0 eng | ||
| 020 | _a9780128052570 | ||
| 040 |
_beng _cIN-BdCUP |
||
| 041 | _aeng | ||
| 082 |
_a613.2 _bGAL |
||
| 245 | 0 |
_aNutraceutical and functional food components : _bEffects of innovatives processing techniques / _cGalanakis, Charis M. (Ed.) |
|
| 260 |
_aNew york : _bAcademic Press, _c2017. |
||
| 300 |
_axviii, 364 p. ; _c25 cm. |
||
| 650 | _aNutraceutical | ||
| 650 | _aFood components | ||
| 700 |
_aGalanakis, Charis M. _eEditor |
||
| 942 |
_2ddc _cBK |
||
| 999 |
_c26162 _d26162 |
||