Olives and olive oil as functional foods bioactivity, chemistry and processing
(eBook)
Contributors
Published
Hoboken, New Jersey : Wiley, 2017.
Physical Desc
1 online resource (669 pages) : illustrations (some color), photographs.
Status
More Details
Format
eBook
Language
English
ISBN
9781119135326 (e-book)
Notes
Bibliography
Includes bibliographical references at the end of each chapters and index.
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Citations
APA Citation, 7th Edition (style guide)
Kiritsakis, A. K., & Shahidi, F. (2017). Olives and olive oil as functional foods: bioactivity, chemistry and processing . Wiley.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Kiritsakis, Apostolos K and Fereidoon Shahidi. 2017. Olives and Olive Oil As Functional Foods: Bioactivity, Chemistry and Processing. Wiley.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Kiritsakis, Apostolos K and Fereidoon Shahidi. Olives and Olive Oil As Functional Foods: Bioactivity, Chemistry and Processing Wiley, 2017.
MLA Citation, 9th Edition (style guide)Kiritsakis, Apostolos K., and Fereidoon Shahidi. Olives and Olive Oil As Functional Foods: Bioactivity, Chemistry and Processing Wiley, 2017.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
Staff View
Grouped Work ID
dae23e28-ad7b-a8b2-c1a7-d1513171f43d-eng
Grouping Information
Grouped Work ID | dae23e28-ad7b-a8b2-c1a7-d1513171f43d-eng |
---|---|
Full title | olives and olive oil as functional foods bioactivity chemistry and processing |
Author | paul kiritsakis fereidoon shahidi |
Grouping Category | book |
Last Update | 2022-06-07 21:23:19PM |
Last Indexed | 2024-05-18 05:35:29AM |
Book Cover Information
Image Source | syndetics |
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First Loaded | Apr 17, 2023 |
Last Used | Sep 22, 2023 |
Marc Record
First Detected | Aug 09, 2021 01:52:55 PM |
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Last File Modification Time | Nov 22, 2021 09:51:01 AM |
MARC Record
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264 | 1 | |a Hoboken, New Jersey :|b Wiley,|c 2017. | |
264 | 4 | |c ©2017 | |
300 | |a 1 online resource (669 pages) :|b illustrations (some color), photographs. | ||
336 | |a text|2 rdacontent | ||
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338 | |a online resource|2 rdacarrier | ||
490 | 1 | |a Functional Food Science and Technology Series | |
504 | |a Includes bibliographical references at the end of each chapters and index. | ||
588 | |a Description based on print version record. | ||
650 | 0 | |a Functional foods. | |
650 | 0 | |a Olive. | |
650 | 0 | |a Olive oil. | |
655 | 4 | |a Electronic books. | |
700 | 1 | |a Kiritsakis, Apostolos K.|q (Apostolos Konstantinoy),|e editor. | |
700 | 1 | |a Shahidi, Fereidoon,|d 1951-|e editor. | |
776 | 0 | 8 | |i Print version:|t Olives and olive oil as functional foods : bioactivity, chemistry and processing.|d Hoboken, New Jersey : Wiley, c2017 |h xvii, 668 pages |k Functional food science and technology series.|z 9781119135319 |w 2017004473 |
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856 | 4 | 0 | |u http://ebookcentral.proquest.com/lib/prescottcollege-ebooks/detail.action?docID=4883056|x Prescott College|y Prescott College users click here to access |
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945 | |a E-Book |