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140703s2013 flua b 001 0 eng |
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|a (Sirsi) i9781466511750
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|a SCI013050
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1 |
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|a Ritzoulis, Christos
|9 409289
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| 245 |
1 |
0 |
|a Introduction to the physical chemistry of foods /
|c author, Christos Ritzoulis ; translated by Jonathan Rhoades.
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| 260 |
|
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|a Boca Raton, FL :
|b Taylor & Francis,
|c 2013.
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| 300 |
|
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|a xiii, 210 páginas :
|b ilustraciones ;
|c 25 cm
|
| 336 |
|
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|a text
|2 rdacontent
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| 337 |
|
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Bibliografía: páginas 191-193.
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| 650 |
|
4 |
|a Alimentos
|x Análisis.
|
| 650 |
|
4 |
|a Alimentos
|x Composición.
|
| 856 |
4 |
1 |
|u https://www.dawsonera.com/guard/protected/dawson.jsp?name=https://passport01.leeds.ac.uk/idp/shibboleth&dest=http://www.dawsonera.com/depp/reader/protected/external/AbstractView/S9781466511767
|z View this book online, via DawsonERA, both on- and off-campus
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