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| LEADER |
00000cam a22000002a 4500 |
| 001 |
2264466 |
| 005 |
20141204193315.0 |
| 008 |
791220s1979 enka b 101 0 eng d |
| 035 |
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|a (Sirsi) i9780126399608
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| 035 |
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|9 (DLC) 78018031
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| 010 |
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|a 78018031
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| 015 |
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|a GB***
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| 020 |
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|a 0126399603
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| 040 |
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|a DLC
|c DLC
|d UV#
|
| 050 |
|
4 |
|a TX546
|b S53
|
| 082 |
0 |
0 |
|a 664
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| 100 |
1 |
|
|a Sherman, Pihlip
|
| 245 |
0 |
0 |
|a Food texture and rheology /
|c P. Sherman.
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| 260 |
|
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|a London ;
|a New York :
|b Academic Press,
|c 1979.
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| 300 |
|
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|a x, 456 p. :
|b il. ;
|c 24 cm.
|
| 504 |
|
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|a Incluye bibliografías
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| 650 |
|
4 |
|a Alimentos textura
|x congresos
|
| 902 |
|
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|a DBUV
|
| 596 |
|
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|a 19
|
| 942 |
|
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|c LIBRO
|
| 999 |
|
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|c 120935
|d 120935
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