STARCH : chemistry and technology /
Gardado en:
| Outros autores: | , |
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| Formato: | Libro |
| Publicado: |
New York :
Academic Press,
1967.
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| Subjects: | |
| Tags: |
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| LEADER | 00000nam a2200000uu 4500 | ||
|---|---|---|---|
| 001 | SJ008671 | ||
| 003 | BCENT | ||
| 005 | 20090908022152.0 | ||
| 008 | 970403 en | ||
| 035 | \ | \ | |a (BCENT)8684 |
| 041 | 0 | |a EN | |
| 080 | |a 664.2 | ||
| 245 | 1 | 0 | |a STARCH : |b chemistry and technology / |c edited by Roy L. Whistler, Eugene F. Paschall ; assitant editors J. N. Bemiller, Hugh J. Roberts. |
| 260 | |a New York : |b Academic Press, |c 1967. | ||
| 300 | |a v. : |b il. ; |c 24 cm. | ||
| 500 | |a La Biblioteca posee el Tomo II: Industrial aspects | ||
| 650 | 4 | |a TECNOLOGIA DE ALIMENTOS | |
| 650 | 4 | |a ALMIDON | |
| 700 | 1 | |a Whistler, Roy L. | |
| 700 | 1 | |a Paschall, Eugene F. | |
| 850 | |a BCENT | ||
| 852 | 1 | |a San Juan |b BCENT |h 664.2, S895 v.2 |p 011091 | |