PHYSICAL chemistry of foods /
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| Andre forfattere: | , |
|---|---|
| Format: | Bog |
| Udgivet: |
New York :
M. Dekker,
1992.
|
| Serier: | Basic Symposium Series ;
7 |
| Fag: | |
| Tags: |
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| 005 | 20090908022628.0 | ||
| 008 | 000221 en | ||
| 035 | \ | \ | |a (BCENT)12812 |
| 020 | |a 0-8247-8693-9 | ||
| 041 | 0 | |a EN | |
| 080 | |a 664.07 | ||
| 245 | 1 | 0 | |a PHYSICAL chemistry of foods / |c edited by Henry G. Schwartzberg, Richard W. Hartel. |
| 260 | |a New York : |b M. Dekker, |c 1992. | ||
| 300 | |a xii, 747 p. : |b fot. ; |c 23 cm. | ||
| 490 | 0 | |a Basic Symposium Series ; |v 7 | |
| 650 | 4 | |a COMPOSICION DE LOS ALIMENTOS | |
| 650 | 4 | |a ALIMENTOS-ANALISIS | |
| 700 | 1 | |a Schwartzberg, Henry G. | |
| 700 | 1 | |a Hartel, Richard W. | |