| 000 | 01008nam a2200253zi 4500 | ||
|---|---|---|---|
| 005 | 20200314100344.0 | ||
| 008 | 970106s1986 000 0 eng | ||
| 020 | _a0853343985 | ||
| 035 | _aMX001000512700 | ||
| 050 |
_aTX531 _bI57 |
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| 245 | 0 | 0 |
_aInteractions of food components / _cedited by G. G. Birch and M. G. Lindley |
| 264 | 1 |
_aLondon : _bElsevier applied science, _cc1986 |
|
| 300 | _a343 páginas | ||
| 500 | _a"an industry university co-operation symposium organised under the auspices of the national college of food technology, department of food technology, university of reading, 24 april 1985" | ||
| 650 |
_aAlimentos _xAnálisis |
||
| 650 | _aIndustria alimentaria | ||
| 700 |
_aLindley, M. G. _eeditor |
||
| 700 | 1 |
_aBirch, G. G. _q(Gordon Gerard), _eeditor |
|
| 710 |
_aNational College of Food Technology. _bDepartment of Food Technology |
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| 336 |
_atexto _2rdacontent |
||
| 337 |
_asin medio _2rdamedia |
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| 338 |
_avolumen _2rdacarrier |
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| 999 |
_c5258 _d5258 |
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