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| 005 | 20200314100525.0 | ||
| 008 | 150803s2015 ne a 000 0 eng d | ||
| 020 | _a9780124046993 (encuadernado) | ||
| 020 | _a0124046991 (encuadernado) | ||
| 035 | _aMX001001774392 | ||
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_aTX553.A73 _bP76 |
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| 245 | 0 | 0 |
_aProcessing and impact on active components in food / _cedited by Victor Preedy |
| 264 | 1 |
_aAmsterdam : _bElsevier : _bAcademic Press, _c2015 |
|
| 300 |
_axxiii, 725 páginas : _bilustraciones |
||
| 650 | 0 | _aAntioxidantes | |
| 650 | 0 | _aIndustria alimentaria | |
| 700 | 1 |
_aPreedy, Victor R., _eeditor de la compilación |
|
| 336 |
_atexto _2rdacontent |
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| 337 |
_asin medio _2rdamedia |
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| 338 |
_avolumen _2rdacarrier |
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| 999 |
_c14043 _d14043 |
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