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| LEADER |
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| 001 |
SBUV021000 |
| 006 |
aa 000 0 |
| 008 |
000330s1992 nyua b 101 0 eng d |
| 020 |
|
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|a 0824786939
|
| 020 |
|
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|a 9780824786939
|
| 035 |
|
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|a (Sirsi) i9780824786939
|
| 040 |
|
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|a DLC
|c DLC
|d UV#
|
| 050 |
0 |
4 |
|a TP372.5
|b P59 1992
|
| 082 |
0 |
0 |
|a 664
|2 20
|
| 245 |
0 |
0 |
|a Physical chemistry of foods
|c / edited by Henry G. Schwartzberg, Richard W. Hartel.
|
| 260 |
|
|
|a New York
|b : M. Dekker,
|c c1992.
|
| 300 |
|
|
|a xii, 747 p.
|b : il.
|c ; 22 cm.
|
| 490 |
0 |
|
|a IFT basic symposium series
|
| 504 |
|
|
|a Incluye bibliografías e índice.
|
| 650 |
|
4 |
|a Composición de los alimentos
|v Congresos.
|
| 700 |
1 |
|
|a Schwartzberg, Henry G.,
|d 1925-,
|e ed.
|
| 700 |
|
|
|a Hartel, Richard W.,
|d 1951-,
|e coed.
|
| 902 |
|
|
|a DGBUV
|
| 596 |
|
|
|a 2 19
|
| 942 |
|
|
|c LIBRO
|
| 999 |
|
|
|c 13879
|d 13879
|
