| 000 | 00958nam a2200313Ia 4500 | ||
|---|---|---|---|
| 001 | dia_2714 | ||
| 003 | CHAP | ||
| 005 | 20230515134643.0 | ||
| 008 | 220117s1986 xx 000 0 und d | ||
| 010 | _a173232 | ||
| 020 | _a0-8247-7526-0 | ||
| 040 | _cCHAP | ||
| 082 | _a664.02 E54 1984 | ||
| 245 |
_aEngineering properties of foods / _c edición M. A. Rao and S. S. H. Rizvi |
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| 260 |
_aNew York, USA : _b Marcel Dekker, _c1986 |
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| 300 | _aviii, 398 p. | ||
| 400 | _a( FOOD SCIENCE AND TECHNOLOGY; 19) | ||
| 440 |
_aFood Science and Technology ; 19 _9153396 |
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| 503 | _aI. 164912 | ||
| 504 | _aIncluye bibliografías | ||
| 650 |
_aAlimentos _xAnálisis _94164 |
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| 650 |
_aAlimentos _xIndustria _94227 |
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| 700 |
_aRao, M. A., ed. _9153397 |
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| 700 |
_aRizvi, S. S. H., ed. _9153398 |
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| 901 | _a664.02 E54 1984 | ||
| 902 | _aM | ||
| 905 | _a5232271986 -USimn 8222223322ENG16 | ||
| 942 |
_cLIBRO _2ddc |
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| 999 |
_c173232 _d173232 |
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