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214627

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19990609100205.0

008		990106s1998 mdua b 001 0 eng
010		\|a 98071452
020		\|a0751404217
035		\|a00214731
040		\|aDLC\|cDLC
049		\|aPVYA[][][][125224]
050	00	\|aTP453.P7\|bF86 1998
092	0	\|a664.00154775\|bF962, 1998
094		\|a靜宜\|d664.00154775\|eF962\|y1998\|cE125224/00332601\|tDDC\|fmilk
095		\|pBOOK\|d664.00154775\|eF962\|y1998
245	00	\|aFunctional properties of food macromolecules.
250		\|a2nd ed. /\|bedited by S.E. Hill, D.A. Ledward, and J.R. Mitchell.
260		\|aGaithersburg, Md. :\|bAspen,\|c1998.
300		\|axvi, 348 p. :\|bill. ;\|c24 cm.
440	2	\|aA Chapman & Hall food science book
504		\|aIncludes bibliographical references and index.
650	0	\|aProteins.
650	0	\|aPolysaccharides.
650	0	\|aMacromolecules.
700	1	\|aHill, S. E.\|q(Sandra E.)
700	1	\|aLedward, D. A.
700	1	\|aMitchell, J. R.,\|cPh. D.

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