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Postharvest physiology and hypobaric storage of fresh produce - [electronic resource] : Stanley P. Burg.
Postharvest physiology and hypobaric storage of fresh produce - [electronic resource] : Stanley P. Burg.
Detailed Information
- 자료유형
- 비도서
- ISBN
- 0851999697 (electronic bk.)
- 미국회청구기호
- SB360-.B87 2004eb
- DDC
- 631.5/68-22
- 저자명
- Burg, Stanley P. , 1933-
- 서명/저자
- Postharvest physiology and hypobaric storage of fresh produce - [electronic resource] : Stanley P. Burg.
- 발행사항
- Wallingford, Oxfordshire, UK : CABI Pub., c2004.
- 형태사항
- 1 v.
- 서지주기
- Includes bibliographical references and index.
- 복제주기
- Electronic reproduction. . Boulder, Colo. : NetLibrary, 2004. Available via World Wide Web. Access may be limited to NetLibrary affiliated libraries.
- 일반주제명
- Fruit Postharvest physiology. Fruit Storage. Vegetables Postharvest physiology. Vegetables Storage.
- 기타저자
- NetLibrary, Inc.
- 기타형태저록
- . Original. 0851998011. (DLC) 2003018164. (OCoLC)52943079
- 전자적 위치 및 접속
- . Original. 0851998011. (DLC) 2003018164. (OCoLC)52943079
- Control Number
- gtec:48061
MARC
008040714s2004 enk sb 001 0 eng d■003 OCoLC
■020 ▼a0851999697 (electronic bk.)
■040 ▼aN▼T▼cN▼T
■05014▼aSB360▼b.B87 2004eb
■08204▼a631.5/68▼222
■090 ▼a ▼b
■1001 ▼aBurg, Stanley P.▼d1933-
■24510▼aPostharvest physiology and hypobaric storage of fresh produce▼h[electronic resource] ▼cStanley P. Burg.
■260 ▼aWallingford, Oxfordshire, UK ▼aCambridge, MA, USA ▼bCABI Pub.▼cc2004.
■300 ▼a1 v.
■504 ▼aIncludes bibliographical references and index.
■533 ▼aElectronic reproduction.▼bBoulder, Colo. ▼cNetLibrary▼d2004.▼nAvailable via World Wide Web.▼nAccess may be limited to NetLibrary affiliated libraries.
■6500 ▼aFruit▼xPostharvest physiology.▼aFruit▼xStorage.▼aVegetables▼xPostharvest physiology.▼aVegetables▼xStorage.
■6557 ▼aElectronic books.▼2local
■7102 ▼aNetLibrary, Inc.
■7761 ▼cOriginal▼z0851998011▼w(DLC) 2003018164▼w(OCoLC)52943079
■8564 ▼3Bibliographic record display▼uhttp://www.netLibrary.com/urlapi.asp?action=summary&v=1&bookid=112719▼zAn electronic book accessible through the World Wide Web;click for information
■994 ▼a92▼bAMF
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