| 000 | 00890nam a2200289zi 4500 | ||
|---|---|---|---|
| 005 | 20200318120251.0 | ||
| 008 | 051013s1999 xxua 000 0 eng d | ||
| 020 | _a0751403482 (Chapman) | ||
| 020 | _a0-8342-1296-X | ||
| 035 | _aMX001001044172 | ||
| 040 |
_aUNAMX _bspa _cUNAMX _dUNAMX |
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| 050 | 4 |
_aTX601 _bT55 1999 |
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| 245 | 0 | 0 |
_aThickening and gelling agents for food / _cedited by Alan Imeson |
| 250 | _a2nd ed. | ||
| 264 | 1 |
_aGaithersburg, Maryland : _bAspen, _c1999 |
|
| 300 |
_axii, 320 páginas : _bilustraciones |
||
| 490 | 0 | _aChapman & Hall food science book | |
| 650 | 4 |
_aAlimentos _xAlmacenamiento |
|
| 650 | 4 | _aColoides | |
| 650 | 4 | _aAditivos para alimentos | |
| 650 | 4 | _aGelificación | |
| 700 | 1 |
_aImeson, Alan, _eeditor |
|
| 336 |
_atexto _2rdacontent |
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| 337 |
_asin medio _2rdamedia |
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| 338 |
_avolumen _2rdacarrier |
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| 999 |
_c2494 _d2494 |
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