| 000 | 00865nam a2200241zi 4500 | ||
|---|---|---|---|
| 005 | 20200318120242.0 | ||
| 008 | 970106s1995 000 0 eng d | ||
| 020 | _a0751402524 | ||
| 035 | _aMX001000720318 | ||
| 050 |
_aTP372.5 _bN49 |
||
| 245 | 0 | 0 |
_aNew physico-chemical techniques for the characterization of complex food systems / _ced. by Eric Dickinson |
| 264 | 1 |
_aLondon : _bBlackie Academic & Professional, _c1995 |
|
| 300 | _a356 páginas | ||
| 650 |
_aIndustria alimentaria _xControl de calidad _xTecnología _xInnovaciones |
||
| 650 |
_aIndustria alimentaria _xInnovaciones tecnológicas |
||
| 650 |
_aAlimentos _xAnálisis |
||
| 650 |
_aAlimentos _xEvaluación sensorial |
||
| 700 | 1 |
_aDickinson, Eric, _eeditor |
|
| 336 |
_atexto _2rdacontent |
||
| 337 |
_asin medio _2rdamedia |
||
| 338 |
_avolumen _2rdacarrier |
||
| 999 |
_c1732 _d1732 |
||