| 000 | 00914nam a2200265zi 4500 | ||
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| 005 | 20200318115059.0 | ||
| 008 | 030527c20022002xxua 000 0 eng | ||
| 020 | _a0841237654 | ||
| 035 | _aMX001000961268 | ||
| 041 | _aSPA | ||
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_aTP372.5 _bB56 |
| 245 | 0 | 0 |
_aBioactive compounds in foods : _beffects of processing and storage / _cTung-Ching Lee, Chi-Tang Ho, editors |
| 264 | 1 |
_aWashington, D.C. : _bAmerican Chemical Society, _cc2002 |
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| 300 |
_a260 páginas : _bilustraciones |
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| 490 | 0 |
_aACS symposium series ; _v816 |
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| 650 | 0 |
_aAlimentos _xAnálisis |
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| 650 | 0 |
_aCompuestos bioactivos _xEfecto de la temperatura sobre |
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| 650 | 0 | _aIndustria alimentaria | |
| 700 | 1 |
_aLee, Tung-Ching, _d1941- , _eeditor |
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| 700 | 1 |
_aHo, Chi-Tang, _d1944- _eeditor |
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| 336 |
_atexto _2rdacontent |
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| 337 |
_asin medio _2rdamedia |
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| 338 |
_avolumen _2rdacarrier |
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| 999 |
_c3867 _d3867 |
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