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| LEADER |
00000cam a22000002a 4500 |
| 001 |
ocm18961533 |
| 003 |
OCoLC |
| 005 |
20150815143239.0 |
| 008 |
090629s1989 ne a b 001 0 eng d |
| 010 |
|
|
|a 88034913
|
| 035 |
|
|
|a (Sirsi) i9780444873064
|
| 040 |
|
|
|a DLC
|c DLC
|d UV#
|
| 020 |
|
|
|a 0444873066
|
| 050 |
|
4 |
|a TP455
|b F66 1989
|
| 082 |
0 |
|
|a 664/.06
|2 19
|
| 245 |
0 |
0 |
|a Food emulsifiers :
|b chemistry, technology, functional properties and applications /
|c edited by George Charalambous, George Doxastakis.
|
| 260 |
|
|
|a Amsterdam ;
|a New York :
|b Elsevier :
|b Distributors for the U.S. and Canada, Elsevier Science Pub. Co.,
|c 1989.
|
| 300 |
|
|
|a xx, 549 p. :
|b il. ;
|c 25 cm.
|
| 490 |
0 |
0 |
|a Developments in food science ;
|v 19
|
| 504 |
|
|
|a Incluye bibliografías e índice.
|
| 650 |
|
4 |
|a Aditivos para alimentos.
|9 2498
|
| 650 |
|
4 |
|a Agentes dispersantes.
|9 2519
|
| 700 |
1 |
|
|a Charalambous, George,
|d 1922-
|
| 700 |
1 |
|
|a Doxastakis, George.
|
| 901 |
|
|
|a Z0
|b UV#
|
| 902 |
|
|
|a DGBUV
|
| 596 |
|
|
|a 19
|
| 942 |
|
|
|c LIBRO
|6 _
|
| 999 |
|
|
|c 224811
|d 224811
|
