| 000 | 01111cam-a2200289-a-4500 | ||
|---|---|---|---|
| 001 | 000264422 | ||
| 005 | 20240105143055.0 | ||
| 008 | 020913s1999 enka r 000 0 eng d | ||
| 020 | _a0854047530 | ||
| 035 | _a275605 | ||
| 035 | _a283884 | ||
| 040 |
_aUIASF _bspa _cUIASF |
||
| 050 | 4 |
_aTX 553 _bC6.1999 |
|
| 245 | 0 | 0 |
_aFood emulsions and foams : _binterfaces, interactions and stability / _cedited by Eric Dickinson. |
| 260 |
_aCambridge : _bThe Royal Society of Chemistry, _c1999. |
||
| 300 |
_aix, 390 p. : _bil. ; _c24 cm. |
||
| 440 | 0 |
_aSpecial publication ; _v227) |
|
| 500 | _a"The Proceedings of the conference Food Emulsions and Foams: Interfaces, Interactions and Stability organized by the Food Chemistry Group of the RSC together with the Group Tecnologia de Alimentos of the University of Seville, held on 16-18 March 1998 in Seville, Spain." | ||
| 650 | 4 |
_aAlimentos - _xContenido de coloides. |
|
| 700 | _aDickinson, Eric | ||
| 700 |
_aRoyal Society of Chemistry _bFood Chemistry Group |
||
| 905 | _a01 | ||
| 942 | 1 | _cNEWBFXC1 | |
| 999 |
_c237500 _d237500 |
||
| 980 |
_851 _gRonald RUIZ |
||