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| 245 | 0 | 0 | ‡aQuality and stability of frozen foods; ‡btime, temperature tolerance and its significance. ‡cEdited by Wallace B. Van Arsdel, Michael J. Copley [and] Robert L. Olson. |
| 260 | ⊔ | ⊔ | ‡aNew York, ‡bWiley-Interscience ‡c[1969] |
| 300 | ⊔ | ⊔ | ‡axv, 384 p. ‡billus. ‡c23 cm. |
| 504 | ⊔ | ⊔ | ‡aBibliographical footnotes. |
| 538 | ⊔ | ⊔ | ‡aMode of access: Internet. |
| 650 | ⊔ | 0 | ‡aFrozen foods. |
| 700 | 1 | ⊔ | ‡aOlson, Robert L., ‡d1919- ‡eed. |
| 700 | 1 | ⊔ | ‡aCopley, Michael Joseph, ‡d1898- ‡eed. |
| 700 | 1 | ⊔ | ‡aVan Arsdel, Wallace B., ‡eed. |
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