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991108s1995 enka 000 0 eng d |
| 020 |
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|a 0751402524
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| 035 |
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|a (Sirsi) i9780751402520
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|a (Sirsi) SBUV039143
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|a libru
|d UV#
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| 050 |
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4 |
|a TP372.5
|b N48
|
| 245 |
0 |
0 |
|a New physico-chemical techniques for the caracterization of complex food systems
|c / ed. por Eric Dickinson.
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| 260 |
|
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|a London
|b : Blackie Academic & Proffessional,
|c 1995.
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| 300 |
|
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|a 356 p., [4] h. de láms. col.
|b : il., gráfs.
|c ; 24 cm.
|
| 504 |
|
|
|a Incluye bibliografías.
|
| 650 |
|
4 |
|a Industrias alimenticias
|x Control de calidad
|x Innovaciones tecnológicas.
|
| 650 |
|
4 |
|a Alimentos
|x Análisis.
|
| 700 |
1 |
2 |
|a Dickinson, Eric,
|e ed.
|
| 902 |
|
|
|a DBUV
|
| 596 |
|
|
|a 2 19
|
| 942 |
|
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|c LIBRO
|
| 999 |
|
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|c 20582
|d 20582
|
