Bioactive compounds in foods : effects of processing and storage, Tung-Ching Lee, Chi-Tang Ho, editors
Resource Information
The instance Bioactive compounds in foods : effects of processing and storage, Tung-Ching Lee, Chi-Tang Ho, editors represents a material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries. This resource is a combination of several types including: Instance, Electronic.
The Resource
Bioactive compounds in foods : effects of processing and storage, Tung-Ching Lee, Chi-Tang Ho, editors
Resource Information
The instance Bioactive compounds in foods : effects of processing and storage, Tung-Ching Lee, Chi-Tang Ho, editors represents a material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries. This resource is a combination of several types including: Instance, Electronic.
- Label
- Bioactive compounds in foods : effects of processing and storage, Tung-Ching Lee, Chi-Tang Ho, editors
- Title remainder
- effects of processing and storage
- Statement of responsibility
- Tung-Ching Lee, Chi-Tang Ho, editors
- Note
- Title from PDF title page (ACS publications, viewed Aug 18, 2009)
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Control code
- 430947711
- Extent
- 1 online resource (xi, 260 pages)
- Form of item
- online
- Isbn
- 9780841219151
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- illustrations.
- Record ID
- .b70646120
- Reproduction note
- Electronic reproduction.
- Specific material designation
- remote
- System control number
- (OCoLC)430947711
- System details
- Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Context
Context of Bioactive compounds in foods : effects of processing and storage, Tung-Ching Lee, Chi-Tang Ho, editorsEmbed
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.missouri.edu/resource/frZ519ijcwE/" typeof="Book http://bibfra.me/vocab/lite/Instance"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.missouri.edu/resource/frZ519ijcwE/">Bioactive compounds in foods : effects of processing and storage, Tung-Ching Lee, Chi-Tang Ho, editors</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.missouri.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.missouri.edu/">University of Missouri Libraries</a></span></span></span></span></div>
