| 000 | 00823cam-a2200277-a-4500 | ||
|---|---|---|---|
| 001 | 000134056 | ||
| 005 | 20240105140935.0 | ||
| 008 | 970318s1992 nyua rb 001 0 eng d | ||
| 020 | _a0824786939 | ||
| 035 | _a215620 | ||
| 035 | _aUIA0134056 | ||
| 040 |
_aUIASF _cUIASF |
||
| 050 | 4 |
_aTP 372.5 _bP495.1992 |
|
| 245 | 0 | 0 |
_aPhysical chemistry of foods / _cedited by Henry G. Schwartzberg, Richard W. Hartel |
| 260 |
_aNew York : _bMarcel Dekker, _c1992 |
||
| 300 |
_axii, 747 p. : _bil., gráficas, tablas ; _c23 cm |
||
| 440 | 0 |
_aIFT basic symposium series ; _v7 |
|
| 504 | _aIncluye referencias bibliográficas e índice. | ||
| 650 | 0 |
_aAlimentos - _xComposición - _xCongresos. |
|
| 700 | 1 | _aSchwartzberg, Henry G | |
| 905 | _a01 | ||
| 942 | 1 | _cNEWBFXC1 | |
| 999 |
_c131974 _d131974 |
||
| 980 |
_851 _gRonald RUIZ |
||