| 000 | 00389nam a2200121Ia 4500 | ||
|---|---|---|---|
| 008 | 170104s2017 xx 000 0 und d | ||
| 100 | _aMary E Zabik | ||
| 245 | 4 | _aThe Effect of Sucrose and Cyclamate upon the Gel Strength of Gelatin,Carrageenan,and Algin in the Preparation of Jellied Custard | |
| 260 | _cDecember 1962 | ||
| 300 | _a87 | ||
| 773 | _tFood Technology | ||
| 942 |
_2ddc _cJA |
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| 999 |
_c593649 _d593649 |
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