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010   $a1-119-13533-8
010   $a1-119-13532-X
010   $a1-119-13534-6
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035   $a(DLC)  2017006969
035   $a(Au-PeEL)EBL4883056
035   $a(CaPaEBR)ebr11400664
035   $a(OCoLC)972640153
035   $a(MiAaPQ)EBC4883056
035   $a(EXLCZ)994330000000008792
100   $a20170715h20172017  uy             0
101 0 $aeng
135   $aurcnu||||||||
181   $2rdacontent
182   $2rdamedia
183   $2rdacarrier
200 00$aOlives and olive oil as functional foods $ebioactivity, chemistry and processing /$fedited by Paul Kiritsakis, Fereidoon Shahidi
210  1$aHoboken, New Jersey :$cWiley,$d2017.
210  4$dİ2017
215   $a1 online resource (669 pages) $cillustrations (some color), photographs
225 1 $aFunctional Food Science and Technology Series
225 1 $aTHEi Wiley ebooks
300   $aIncludes index.
311   $a1-119-13531-1 
320   $aIncludes bibliographical references at the end of each chapters and index.
410  0$aFunctional food science and technology series.
410  0$aTHEi Wiley ebooks.
606   $aFunctional foods
606   $aOlive
606   $aOlive oil
615  0$aFunctional foods.
615  0$aOlive.
615  0$aOlive oil.
676   $a613.2
702   $aKiritsakis$b Apostolos K$g(Apostolos Konstantinoy),
702   $aShahidi$b Fereidoon$f1951-
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910270896003321
996   $aOlives and olive oil as functional foods$91986698
997   $aUNINA