| 000 | 00626 a2200217 4500 | ||
|---|---|---|---|
| 005 | 20250512185825.0 | ||
| 264 | 0 | _c19660930 | |
| 008 | 196609s 0 0 eng d | ||
| 022 | _a0009-3068 | ||
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aRedman, D G | |
| 245 | 0 | 0 |
_aMechanically produced radicals in flour. _h[electronic resource] |
| 260 |
_bChemistry & industry _cJul 1966 |
||
| 300 |
_a1298-9 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aFlour |
| 650 | 0 | 4 | _aFood Analysis |
| 700 | 1 | _aAxford, D W | |
| 700 | 1 | _aElton, G A | |
| 773 | 0 |
_tChemistry & industry _gvol. 30 _gp. 1298-9 |
|
| 999 |
_c5940740 _d5940740 |
||