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_aPOZN 93/EK _cPOZN 93/EK _dPOZN 93/EK |
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| 041 | 0 | _aeng | |
| 100 | 1 |
_aWhistler, Roy L. _964150 |
|
| 245 | 0 | 0 |
_aCarbohydrate Chemistry for Food Scientists / _cRoy L. Whistler and James N. BeMiller. |
| 260 | 0 |
_aSt. Paul : _bAmerican Association of Cereal Chemists, _c1999. |
|
| 300 |
_a[6], 241 s. : _bil., rys., wykr. ; _c23 cm. |
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_atechnologia żywności _947 |
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_achemia organiczna _9365 |
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_awęglowodany _93950 |
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_areakcje chemiczne _944587 |
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_aoligosacharydy _943018 |
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_apolisacharydy _945453 |
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_askrobia _944196 |
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_ahemiceluloza _96113 |
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_aalginiany _98932 |
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_astruktura _942899 |
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_awłaściwości _916955 |
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_azastosowanie _913850 |
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_aBeMiller, James N. _964151 |
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| 996 | _a51036 | ||
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_c35450 _d35450 |
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