|
|
|
|
| LEADER |
00000cam a22000002a 4500 |
| 001 |
ocm50638807 |
| 003 |
OCoLC |
| 005 |
20171211095728.0 |
| 008 |
110215s2003 nyua b 001 0 eng |
| 035 |
|
|
|a (Sirsi) i9780824793555
|
| 040 |
|
|
|a DLC
|c DLC
|d UV#
|
| 020 |
|
|
|a 0824793552 (pasta dura)
|
| 020 |
|
|
|a 9780824793555 (pasta dura)
|
| 050 |
|
4 |
|a TP372.5
|b W34 2003
|
| 082 |
0 |
0 |
|a 664
|2 21
|
| 100 |
1 |
|
|9 383454
|a Walstra, Pieter
|
| 245 |
1 |
0 |
|a Physical chemistry of foods /
|c Pieter Walstra.
|
| 260 |
|
|
|a New York :
|b Marcel Dekker,
|c c2003.
|
| 300 |
|
|
|a xiii, 807 p. :
|b ilustraciones. ;
|c 24 cm.
|
| 490 |
0 |
|
|a Food science and technology ;
|v 121
|
| 504 |
|
|
|a Incluye bibliografías e índice.
|
| 650 |
|
4 |
|a Composición de los alimentos.
|
| 650 |
|
4 |
|a Fisicoquímica.
|
| 901 |
|
|
|a Z0
|b UV#
|
| 902 |
|
|
|a DGBUV
|
| 596 |
|
|
|a 15
|
| 942 |
|
|
|c LIBRO
|6 _
|
| 999 |
|
|
|c 240735
|d 240735
|
