Le sel dans tous ses etats : : vrai/faux sur un aliment trop critique / / Professeur Tilman B. Drueke, Bernard Moinier.
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| TeilnehmendeR: | |
| Place / Publishing House: | Les Ullis Cedex A, France : : EDP Sciences,, 2016. 2016 |
| Year of Publication: | 2016 |
| Language: | English |
| Online Access: | |
| Physical Description: | 1 online resource (217 pages) |
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| 008 | 171026t20162016fr ob 000 0 eng d | ||
| 020 | |z 9782759817061 | ||
| 020 | |a 9782759819881 |q (electronic bk.) | ||
| 035 | |a (MiAaPQ)5005057975 | ||
| 035 | |a (Au-PeEL)EBL5057975 | ||
| 035 | |a (CaPaEBR)ebr11445822 | ||
| 035 | |a (OCoLC)1004994781 | ||
| 040 | |a MiAaPQ |b eng |e rda |e pn |c MiAaPQ |d MiAaPQ | ||
| 050 | 4 | |a TN900 |b .D784 2016 | |
| 082 | 0 | |a 553.632 |2 23 | |
| 100 | 1 | |a Drueke, Tilman B., |e author. | |
| 245 | 1 | 3 | |a Le sel dans tous ses etats : |b vrai/faux sur un aliment trop critique / |c Professeur Tilman B. Drueke, Bernard Moinier. |
| 264 | 1 | |a Les Ullis Cedex A, France : |b EDP Sciences, |c 2016. | |
| 264 | 4 | |c 2016 | |
| 300 | |a 1 online resource (217 pages) | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a computer |2 rdamedia | ||
| 338 | |a online resource |2 rdacarrier | ||
| 504 | |a Includes bibliographical references. | ||
| 588 | |a Description based on online resource; title from PDF title page (ebrary, viewed October 26, 2017). | ||
| 590 | |a Electronic reproduction. Ann Arbor, MI : ProQuest, 2016. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries. | ||
| 650 | 0 | |a Salt. | |
| 650 | 0 | |a Salt |x Nutritional aspect. | |
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Moinier, Bernard, |e author. | |
| 776 | 0 | 8 | |i Print version: |a Drueke, Tilman B. |t Sel dans tous ses etats : vrai/faux sur un aliment trop critique. |d Les Ullis Cedex A, France : EDP Sciences, c2016 |h 210 pages |z 9782759817061 |
| 797 | 2 | |a ProQuest (Firm) | |
| 856 | 4 | 0 | |u https://ebookcentral.proquest.com/lib/oeawat/detail.action?docID=5057975 |z Click to View |