| 000 | 00633nab a22002297a 4500 | ||
|---|---|---|---|
| 001 | G77776 | ||
| 003 | MX-TxCIM | ||
| 008 | 121211b |||p||p||||||| |z||| | | ||
| 040 | _aMX-TxCIM | ||
| 090 | _aREP-10657 | ||
| 100 | 1 | _aWestermarck-Rosendahl, C. | |
| 245 | 0 | 0 | _aEfforts to improve the baking properties of sprout-damaged wheat by reagents reducing a-amylase activity |
| 260 | _c1979 | ||
| 340 | _aPrinted | ||
| 546 | _aEnglish | ||
| 593 | _aLucia Segura | ||
| 595 | _aRPC | ||
| 700 | 1 |
_aJunnila, L., _ecoaut. |
|
| 700 | 1 |
_aKoivistoinen, P., _ecoaut. |
|
| 773 | 0 |
_tLebensm.-Wiss. u. -Technol. _gv. 12, p. 321-324 |
|
| 942 | _cJA | ||
| 999 |
_c23710 _d23710 |
||