ECU Libraries Catalog
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LEADER 01912cam 2200409 i 4500
001
ssj0002500510
003
WaSeSS
005
20230712221457.0
006
m d
007
cr n
008
220504s2020 enka s 000 0 eng d
010
a| 2022304167
020
a| 9780128197417
q| (pbk.)
020
z| 9780128226124
q| (ebook)
035
a| (WaSeSS)ssj0002500510
040
a| DLC
b| eng
c| DLC
d| DLC
d| WaSeSS
049
a| EREE
a| NEHH
050
0
0
a| MLCM 2023/42540 (R)
100
0
a| O'Sullivan, Maurice G.
?| UNAUTHORIZED
245
1
0
a| Salt, fat, and sugar reduction
h| [electronic resource] :
b| sensory approaches for nutritional reformulation of foods and beverages /
c| Maurice G. O'Sullivan.
260
a| Duxford, United Kingdom :
b| Elsevier, Woodhead Publishing,
c| [2020]
300
a| xi, 334 pages :
b| illustrations ;
c| 23 cm.
490
0
a| Woodhead Publishing series in food science, technology and nutrition
506
a| Available only to authorized users.
538
a| Mode of access: World Wide Web
650
0
a| Dietetics.
=| ^A1266
650
0
a| Diet in disease.
=| ^A246
655
0
a| Electronic books.
=| ^A491897
856
4
0
z| Full text available from eBook - Agricultural, Biological, and Food Sciences 2020 [EBCABS20]
u| https://go.openathens.net/redirector/ecu.edu?url=https%3A%2F%2Fwww.sciencedirect.com%2Fscience%2Fbook%2F9780128197417
949
a| CLICK ON WEB ADDRESS
w| ASIS
h| JOYNER188
949
a| CLICK ON WEB ADDRESS
w| ASIS
h| HSL77
949
a| CLICK ON WEB ADDRESS
w| ASIS
h| JMUSIC60
596
a| 1 3 4
998
a| 5709457
999
a| CLICK ON WEB ADDRESS
w| ASIS
c| 1
i| 5709457-1001
l| JNET
m| JOYNER
r| Y
s| Y
t| JNESSBK
u| 9/20/2021
x| EBOOK
z| JERESOURCE
999
a| CLICK ON WEB ADDRESS
w| ASIS
c| 1
i| 5709457-2001
l| HSLELEC
m| HSL
r| Y
s| Y
t| HEBK
u| 9/20/2021
x| EBOOK
z| HERESOURCE
999
a| CLICK ON WEB ADDRESS
w| ASIS
c| 1
i| 5709457-3001
l| MNET
m| JMUSIC
r| Y
s| Y
t| MNESSBK
u| 9/20/2021
x| EBOOK
z| JERESOURCE