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| LEADER |
00000cam a22000002a 4500 |
| 001 |
ocm46944552 |
| 003 |
OCoLC |
| 005 |
20141204194608.0 |
| 008 |
030821s2001 enka 000 0 eng d |
| 035 |
|
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|a (Sirsi) i9781855735583
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| 040 |
|
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|a UKM
|c UKM
|d UV#
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| 015 |
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|a GBA1-X7290
|
| 020 |
|
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|a 185573558X
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| 020 |
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|a 0849312167
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| 050 |
|
4 |
|a TP371.3
|b T53
|
| 082 |
0 |
4 |
|a 664.02
|2 21
|
| 245 |
0 |
0 |
|a Thermal technologies in food processing /
|c edited by Philip Richardson.
|
| 260 |
|
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|a Cambridge :
|b Woodhead ;
|a Boca Raton :
|b CRC,
|c 2001.
|
| 300 |
|
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|a xvi, 294 p. :
|b il. ;
|c 25 cm.
|
| 504 |
|
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|a Incluye bibliografías.
|
| 650 |
|
4 |
|a Conservación de alimentos.
|
| 650 |
|
4 |
|a Alimentos
|x Efecto del calor.
|
| 700 |
1 |
2 |
|a Richardson, Philip S.
|
| 901 |
|
|
|a Z0
|b UV#
|
| 902 |
|
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|a DBUV
|
| 596 |
|
|
|a 19
|
| 942 |
|
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|c LIBRO
|
| 999 |
|
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|c 156477
|d 156477
|
