| 000 | 00362nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aA M Pearson | ||
| 245 | 0 | _aApplication of Surface - Response Methodsology to Predicting Optimum Levels of Salt and Sugar in Cured Ham | |
| 260 | _cMay 1962 | ||
| 300 | _a137 | ||
| 773 | _tFood Technology | ||
| 942 |
_2ddc _cJA |
||
| 999 |
_c588999 _d588999 |
||