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006    m        d        
007    cr  n         
008    220504s2020    enka    s     000 0 eng d
010      2022304167
020    9780128197417 |q(pbk.)
020     |z9780128226124 |q(ebook)
035    (WaSeSS)ssj0002500510
040    DLC |beng |cDLC |dDLC |dWaSeSS
049    EREENEHH
050 00 MLCM 2023/42540 (R)
100 0  O'Sullivan, Maurice G. |?UNAUTHORIZED
245 10 Salt, fat, and sugar reduction |h[electronic resource] : |bsensory approaches for nutritional reformulation of foods and beverages / |cMaurice G. O'Sullivan.
260    Duxford, United Kingdom : |bElsevier, Woodhead Publishing, |c[2020]
300    xi, 334 pages : |billustrations ; |c23 cm.
490 0  Woodhead Publishing series in food science, technology and nutrition
506    Available only to authorized users.
538    Mode of access: World Wide Web
650  0 Dietetics. |=^A1266
650  0 Diet in disease. |=^A246
655  0 Electronic books. |=^A491897
856 40  |zFull text available from eBook - Agricultural, Biological, and Food Sciences 2020 [EBCABS20] |uhttps://go.openathens.net/redirector/ecu.edu?url=https%3A%2F%2Fwww.sciencedirect.com%2Fscience%2Fbook%2F9780128197417
949    CLICK ON WEB ADDRESS |wASIS |hJOYNER188
949    CLICK ON WEB ADDRESS |wASIS |hHSL77
949    CLICK ON WEB ADDRESS |wASIS |hJMUSIC60
596    1 3 4
998    5709457