| 000 | 01201nam a22002777a 4500 | ||
|---|---|---|---|
| 999 |
_c75229 _d75229 |
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| 003 | ZW-GwMSU | ||
| 005 | 20200225101715.0 | ||
| 008 | 191121b ||||| |||| 00| 0 eng d | ||
| 020 | _a071351907X | ||
| 040 |
_arda _cMSU _bEnglish _erda |
||
| 041 | _aeng | ||
| 100 | 1 |
_aHopwood, Roy _eauthor |
|
| 245 | 1 | 0 |
_aElementary food science _ccreated by Roy Hopwood |
| 250 | _a ed. | ||
| 260 |
_aLondon _bG. Bell & Sons _c1975 |
||
| 300 | _a133 pages | ||
| 336 |
_2rdacontent _atext |
||
| 337 |
_2rdamedia _aunmediated _bn |
||
| 338 |
_2rdacarrier _avolume _bnc |
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| 504 | _aIncludes bibliographical references and index | ||
| 505 | _aChapter 1 Science and the student, 2 - Changes the matter, 3 - Mass, density and pressure, 4 - Work and energy, 5 - Work and energy, 6 - Temperature and heat quantity, 6 - Elementary nature of light, 7 - Magnetism and electricity, 8 - Chemical forces in compounds, 9 - Impportant elements and related compounds, 10 - Methods of analysis, 11 - Living cell, 12 - Characteristics of micro-oranisms, 13 - Use of the microscope, 14 - Nutrients and digestion. | ||
| 650 | 0 | _aFood industry and trade | |
| 650 | 0 | _aFood handling | |
| 908 | _a110112 | ||
| 942 |
_2lcc _cB |
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