| 000 | 01035nam a2200241 a 4500 | ||
|---|---|---|---|
| 008 | 970106s1986^^^^^^^a^^^^^^^^^^000^0^eng^^ | ||
| 020 | _a0-85334-417-5 | ||
| 035 | _aMX001000680395 | ||
| 050 |
_aTP435.M3 _bP37 |
||
| 245 | 0 | 0 |
_aPasta and extrusion cooked foods : _bSome technological and nutritional aspects : _bProceedings of an international symposium held in milan, italy, 25-26 march 1985 / _cEd. by ch. mercier and c. cantarelli |
| 264 | 1 |
_aLondon : _bElsevier applied science, _cc1986 |
|
| 300 | _ax, 199 páginas | ||
| 336 |
_atexto _2rdacontent |
||
| 337 |
_asin medio _2rdamedia |
||
| 338 |
_avolumen _2rdacarrier |
||
| 490 | 0 |
_aTecnoalimenti food technology and nutrition series ; _vno. 1 |
|
| 650 |
_aProductos de pasta _vCongresos |
||
| 700 |
_aMercier, Ch. _eeditor |
||
| 700 |
_aCantarelli, Corrado, _eeditor |
||
| 710 | _aTecnoalimenti | ||
| 710 |
_aUniversita di Milano. _bInstituto di farmacologia e farmacognosia |
||
| 711 |
_aMilan International Symposium On Pasta And Extrusion Cooked Foods _d(1985) |
||
| 999 |
_c1637 _d1637 |
||