*001979337
*00520250613171250.0
*007ta
*008140402s1992    xxk           000 1 eng d
*00900704cam a2200241 c 4500
*019  $bl
*020  $a1851667687
*035  $a(EXLNZ-47BIBSYS_NETWORK)999221484144702201
*035  $a(NO-LaBS)14874358(bibid)
*035  $a(NO-TrBIB)922148414
*035  $a922148414-47bibsys_network
*040  $aNO-TrBIB$bnob$ekatreg
*080  $a577.112:641.12
*080  $a577.122
*080  $a612.398
*24500$aBiochemistry of food proteins$cedited by B. J. F. Hudson
*260  $aLondon$bElsevier Applied Science$cc1992
*300  $ax, 419 s.$bfig.
*4900 $aElsevier applied food science series
*653  $abiokjemi$aproteiner$amat$_122618800
*7001 $aHudson, B. J. F.$0(NO-TrBIB)90335244$_122618900
*901  $a80
*999  $aoai:nb.bibsys.no:999919934704302202$b2021-11-14T21:13:02Z$z999919934704302202
^