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|a 9780203910436
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|a Walstra, Pieter
|9 20476
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| 245 |
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|a Physical chemistry of foods
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| 260 |
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|a New York
|b Marcel Dekker
|c 2003
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| 300 |
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|a 807 p.
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| 490 |
0 |
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|a Food Science and Technology : Monographs, Textbooks, and Reference Books
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| 500 |
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|a Libro incluído en la suscripción a FOODnetBASE/Woodhead
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0 |
|9 1171
|a ALIMENTOS
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|a PROPIEDADES FISICOQUIMICAS
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|9 3809
|a TECNOLOGIA DE LOS ALIMENTOS
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| 650 |
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|a COMPOSICION APROXIMADA
|9 3440
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| 856 |
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|i En internet: http://dx.doi.org/10.1201/9780203910436
|u http://dx.doi.org/10.1201/9780203910436
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|a Physical chemistry of foods
|t Physical chemistry of foods
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| 928 |
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|a Walstra
|b Pieter
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| 936 |
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|a 2003
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| 948 |
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|a US
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| 950 |
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|a en
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|a Libro incluído en la suscripción a FOODnetBASE/Woodhead
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|a ALIMENTOS
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| 965 |
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|a PROPIEDADES FISICOQUIMICAS
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| 965 |
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|a TECNOLOGIA DE LOS ALIMENTOS
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| 965 |
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|a COMPOSICION APROXIMADA
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|a AAG
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|a Food Science and Technology : Monographs, Textbooks, and Reference Books
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